ay around.
For the filling: Measure 2 cups halved strawberries
n a large bowl, combine filling ingredients; set aside. For glaze
Wash and drain berries, place in a medium size bowl.
Pour your dry jello mix over and make sure all of your berries are coated with it.
Let set a few minutes.
Add filling to berries and stir very well, so that all berries are covered.
Put this in refrigerator and let chill 2 to 3 hours for best results.
Serve with Cool Whip if you desire.
anilla. Refrigerate while making strawberry filling.
For the Strawberry Filling, crush or mash
teaspoons to 1 tablespoon strawberry filling over frozen chocolate; top each
hours.
FOR THE STRAWBERRY FILLING:
Halve 24 of best
nd then half of the strawberry filling on the bottom layer of
ven for 5 minutes).
Strawberry Filling: Combine the strawberries, 1/2
Cool before filling).
*STRAWBERRY-FROSTED DONUTS:.
Prepare Basic Donuts recipe,using
STRAWBERRY TOPPING.
Wash and halve
Make your favorite recipe for pie crust.
Roll out and cut in small rounds to fit cupcake tins.
Add 1/2 teaspoon real strawberry jam (not jelly) to each tart crust, then add filling to 3/4 full and bake at 375\u00b0 until lightly browned or 20 to 25 minutes.
Let cool, then frost with frosting and top with 1/2 maraschino cherry in center.
rack.
Make the Filling:
With the oven still
ool completely before filling. (Yield: 30 tarts).
Strawberry Cream:
Prior
ingredients of the pie filling until thicker and more clear
pocket that your fruit filling can be stuffed into.
Slice cake to make two layers.
Mix cream cheese frosting with vanilla cool whip.
Spread bottom layer with frosting mix. Spoon some pie filling on bottom layer.
Stack top layer on, then repeat process, covering entire cake with frosting mix.
Pour remaining pie filling into center of cake.
gently prick crust surface over filling about 15 times with fork
Cut angel food cake in half. Mix Cool Whip, cream cheese, and powdered sugar. Spread on bottom half cake. Spoon 1/2 can of pie filling on top of mixture. Top with other half of cake. Spread remaining mixture on top of cake, letting it dribble down sides. Spoon remaining filling on top.
f the big slices of strawberry.) Store in refrigerator.
Filling.
Mix 1lb hulled and cut strawberries with 2/3 cup glaze and 2TB sugar.
Mash with potato masher strawberry mixture so that some of the juice of the strawberries is released and mix.
Place strawberry mixture in refrigerator for 1 hour to chill.
Whipped cream.
In a metal bowl beat 1 cup of heavy whipping cream with 1 tb of sugar and 1/4 tsp of vanilla until stiff peaks form.
Spoon strawberry mixture into dessert shells and top with a generous dollop of whipped cream.