Boil together corn starch, salt, and water until clear, stirring constantly.
Add Jello; cool the mixture while you wash and slice strawberries into quarters (use halves if you're making one large pie).
Pile strawberries into tart shells; carefully top strawberries with jello mix. Try to cover the strawberries without having jello oozing off the tart shell. This can be a delicate procedure!
Cool until jello sets; serve topped with whipped cream, if desired.
Preheat oven to 350 degrees.
rom the outside edge of tart to center, place berries on
Preheat oven to 400\u00b0F. Lightly grease and line a baking tray with parchment paper.
Place pastry on prepared tray. Arrange strawberries over tart, overlapping slightly and leaving a 1/3 inch border. Brush with 2 tbsp jam and bake for 15-20 mins. Brush with remaining jam. Serve cut into squares.
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.
ack and forth over the tart, letting the chocolate fall in
f the big slices of strawberry.) Store in refrigerator.
p sides of 10-inch tart pan with removable bottom. Bake
Combine yogurt and sugar.
Fold in whipped topping and sliced strawberries.
Fill tart shells with mixture and freeze at least 4 hours or overnight.
Remove from freezer 30 minutes prior to serving and garnish with sliced strawberries and a sprig of mint.
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.
ined baking sheet.
Spoon strawberry mixture into the middle of
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.