Soften cream cheese and spread on bottom of cooled pie crust. Place strawberries point up in cream cheese tightly together so that the pie shell is full.
Spread Marie's pie glaze over strawberries to fill in spaces.
Refrigerate before serving and top with Cool Whip.
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.
Arrange strawberries in crust pan in single layer (if you are not mixing in with pudding/jello mixture).
Cook and stir over medium heat until mixture comes to a full boil.
Take off heat and pour in box of dry Jello. Mix until smooth with wire whisk. Pour over strawberries (or mix berries in).
Pour into pie crust and chill until set.
egrees F.
Unroll one pie crust onto a lightly floured
f the big slices of strawberry.) Store in refrigerator.
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.
egrees.
Grease 9 inch pie dish.
Combine the flour
Bring first 3 ingredients to a boil in a saucepan over medium heat and stir constantly for 1 min (until thickened).
Stir in geletin until dissolved, remove from heat, let cool to room temperature.
Arrange strawberries in pie crust, pour geletin mixture over strawberries.
Cover and chill 2 hours until set.
Serve pie with whipped topping if desired.
Boil sugar, cornstarch and water until thick.
Add the strawberry Jell-O and mix well.
When it begins to set in refrigerator, pour it over sliced berries that have been arranged in a pre-baked pie shell.
Top with whipped cream.
Combine all ingredients but jello and berries.
Bring to boil and cook until glaze is clear.
Add jello and food coloring. Combine berries and glaze.
Put in baked pie shell, using pie crust recipe in this section for strawberry pie.
Chill.
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.
Wash, drain and slice strawberries.
Combine jello, pudding mix and water in a saucepan.
Cook and stir over high heat to a full boil and remove from heat.
Add strawberries and let stand 5 minutes.
Pour into a cooled pie shell and refrigerate 4 hours. Serve with whipped cream.
Mix the three pie ingredients together and bring to a boil in saucepan.
Boil 1 minute.
Pour into crust.
Refrigerate one hour before serving.
Top with Dream Whip or Cool Whip.
Cook pie crust.
Slice strawberries in half and arrange in pie crust.
Spread glaze over strawberries and chill.
Serve with Cool Whip.
Bring sugar, water and cornstarch to a boil over medium heat.
Cook stirring constantly for 1 minute or until thickened.
Stir in strawberry gelatin until dissolved.
Remove from heat; chill 2 hours.
Arrange strawberries in pastry shell and pour gelatin mixture over.
Cover and chill 2-4 hours.
Serve pie with whipped cream if desired.
Precook pie shells as label instructs.
Combine sugar and cornstarch; mix well.
Add water.
Cook over medium heat until mixture thickens and is bubbly.
Remove from heat; stir in package dry jello.
After dissolved, add berries and pour into 2 pie shells.
Refrigerate several hours or overnight, until jello is set.
Add whipped topping and enjoy.
Peaches may be substituted and add peach jello.
Mix and boil 1 1/2 minutes.
Let cool.
Arrange fresh strawberries in baked pie shell.
Pour filling over strawberries. Chill and cover with Cool Whip.
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.