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.
nd stir well.
This recipe works great for fresh raspberries
Preheat oven to 350\u00b0.
Grease and flour two 9 inch round cake pans.
Prepare, bake and cool cake according to directions on box. Place one cake layer on serving plate. Spread with strawberry glaze.
Place second cake layer on top.
Frost top and sides of cake with Cool Whip.
Garnish with strawberry slices.
Refrigerate at least 1 hour before serving.
ake 1 cup of the strawberry mixture and puree in a
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.
Heat strawberries, sugar, and Jell-O just enough to dissolve Jell-O, stirring constantly. Set aside and cool.
Mix pudding and milk by directions on pudding box, but use ONLY the 3 cups of milk.
Add sour cream; fold in 3/4 cup of Cool Whip.
Layer in 13x9 dish by placing a layer of wafers, a layer of pudding mixture, and a layer of strawberry mixture. Repeat until all is used.
Top with remaining Cool Whip.
Garnish with sliced strawberries & refrigerate for several hours before serving.
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.
Line a 9-inch pan with the vanilla wafers.
Cut strawberries up and mix with strawberry glaze.
Pour strawberry mixture over vanilla wafers.
Just before serving, spread thawed Cool Whip over top.
Beat whipped topping and cream cheese together in a bowl with an electric mixer.
Gently stir angel food cake pieces into whipped topping mixture; pour into a serving dish.
Stir strawberry glaze and sliced strawberries together in a bowl; spread over cake mixture.
Combine butter, 1/4 cup plus 2 tablespoons confectioners' sugar, and strawberry preserves in a large bowl; beat with an electric mixer until creamy. Cover and chill until serving.
nto a large bowl. Add strawberry glaze and set aside to
Prepare vanilla pudding according to package directions, except do not chill.
In a medium saucepan over medium-low heat, stir together strawberries, jam, and sugar until jam is melted and the mixture is heated through, about 4 minutes. Remove from heat.
In each of 4 parfait glasses, layer 1/8 of the pudding and 1/8 of the strawberry sauce. Repeat layers. Chill 45 minutes, or until set, before serving.
f pan.
Spoon the strawberry/gelatin mixture evenly over batter
Stir 1 1/2 cups boiling water in strawberry Jell-O in a large bowl until completely dissolved. Stir in 1 1/2 cups cold water. Pour into 13 x 9-inch pan. Refrigerate 3 hours or until firm. Cut into squares (cubes). Layer cubes, pound cake (cut into cubes like Jell-O), 1/2 tub Cool Whip and 2 cups of sliced strawberries in a large glass bowl. Top with remaining Cool Whip. Refrigerate 1 hour. Makes 15 servings.
Put sugar, cornstarch
and
water
in saucepan and cook until creamy.
Remove from heat; add a small package strawberry Jell-O gelatin.
Put
cut
up
strawberries
in cooked deep dish pie shell;
pour
all ingredients over berries.
Add Cool Whip or ice cream when serving.
Place layers of cake, strawberry Jell-O mixture, pudding mixture and Cool Whip in large bowl; repeat layers, topping with Cool Whip.
Make several hours ahead or night before.
Delicious light dessert if made with low-fat milk and light Cool Whip.
Bring water to boiling point.
Stir sugar and cornstarch together.
Put into boiling water and cook until mixture clears. Take off stove and add strawberry Jell-O.
It will begin to thicken.
Use 1 quart strawberries and stir berries into Jell-O mixture.
Put this into 2 baked pie shells or 2 graham cracker crumbs.
When cool serve with Cool Whip.
Mix gel and strawberries together.
Tear cake in little pieces.
Put strawberry mixture on top of cake.
Spread Cool Whip on top.
Stir boiling water into Jell-O in large bowl and stir until completely dissolved.
Mix cold water with ice cubes to make 1 cup. Add to Jell-O, stirring until slightly thickened.
Remove any remaining ice.
Stir in 2 1/2 cups of Cool Whip with wire whisk until smooth.
Mix in chopped strawberries.
Refrigerate 15 to 20 minutes or until mixture is thick and will mound.
Spoon into crust.
Refrigerate 4 hours or overnight.
Garnish with Cool Whip and strawberry halves.
Serves 8.