Cook in saucepan the strawberry pie filling, chunk pineapple, sugar and cornstarch until it thickens.
Take it off heat.
Add the strawberry Jell-O and red food coloring.
Let cool.
Add the bananas.
Pour into baked pie shell.
Top with Cool Whip and chopped pecans.
In bottom of pie crust, cut 1 banana in each.
Cream together cream cheese and sugar.
Set aside.
Mix Cool Whip according to directions.
Mix Cool Whip and cream cheese-sugar together.
Put over banana in crust.
Top with strawberry pie filling.
Chill for 4 hours.
Use beater to smooth cream cheese, milk and vanilla together. Add lemon juice and stir until completely blended.
Divide equally into 2 crusts.
Top with strawberry pie filling (can also use blueberry or cherry).
Top with Cool Whip.
egrees F.
Unroll one pie crust onto a lightly floured
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.
Melt butter or margarine in 9 x 9 baking dish.
Mix sugar, flour, salt, and baking powder.
Add milk and mix well.
Pour batter into melted butter-- do not stir.
Pour pie filling into batter (I drop it by spoonful and put several spoons in the middle and then divide the rest into the corners and sides-- do not stir).
Bake@ 350\u00b0 for 50 minutes to 1 hour or until golden brown.
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.
Cook cake by directions on box; cool completely.
Cut cake into small pieces.
Prepare pudding by box directions.
Layer in order as follows three times:
cake, strawberry pie filling and Cool Whip.
Spread jello pudding on top.
Sprinkle almonds and sliced strawberries on top.
Spread pie filling over the bottom of a 13 x 9-inch pan. Sprinkle cake mix over the top as evenly as possible.
Combine beaten eggs, vanilla and oil.
Add walnuts and pour this mixture over the cake mix.
Stir until well blended.
Bake in a 350\u00b0 oven for 40 to 50 minutes.
Serve warm with whipped topping or sweetened whipped cream.
our or until filling is firm.
Spoon strawberry pie filling over filling. Cover; refrigerate
to 2 teaspoons of strawberry pie filling in a line through middle
baked) 9\" pie crust.
Top pie with meringue (recipe to follow).
ides of a 10-inch pie plate. Cover and chill.
Pour strawberry pie filling in the bottom of the pie crust. Chill in freezer while you mix the topping.
Beat cream cheese until smooth.
Add sugar, sour cream and vanilla.
Fold in Cool Whip.
Place the topping on the top of the strawberry pie filling. Ready to serve.
Store all leftovers in the refrigerator.
Cream together cream cheese, condensed milk and vanilla instant pudding. Add Cool Whip and beat until smooth. Fold in strawberry pie filling. Can be spooned into pastry shells and chilled.
rust. Pour strawberry pie filling over the batter. Gently swirl strawberry pie filling into batter using
Mix cream cheese and sugar until smooth.
Fold into each pie crust; top each pie with 1/2 can of strawberry pie filling.
Top each pie with 1/2 container of Cool Whip.
Chill 3 to 4 hours before serving.
Place cake cubes in large bowl.
In medium bowl, combine sugar and cream cheese.
Beat until blended.
Fold Cool Whip into cream cheese mixture, then stir in pecans.
Add this mixture to cake cubes and mix well.
Spoon cake mixture into trifle bowl. Spread strawberry pie filling evenly on top or, if desired, layer half the cake mixture and pie filling; repeat layers.
Cover and refrigerate at least three hours before serving.
Put strawberry pie filling on the bottom of a medium sized dish. Slice angel food cake and lay over pie filling.
Beat cream cheese and powdered sugar until creamy.
Mix cheese cake mix and milk according to box direction then fold this into the cream cheese mixture along with 1/2 of the Cool Whip. Put filling into pie crust (you may need an extra crust).
Put strawberry pie filling on top and the rest of the Cool Whip.