ree place and top with Strawberry Glaze (** Recipe Follows).
Remove sides of
hen cool, top with Strawberry Glaze.
FOR STRAWBERRY GLAZE: Mix together all ingredients
Mix cream cheese and 3/4 of Cool Whip together until smooth in mixer.
Pour into graham cracker crust.
Clean and cut strawberries into bite-size pieces.
Reserve some whole or halves for garnishing.
Mix glaze with strawberries until covered.
Spoon glazed strawberries on top of cream cheese-Cool Whip mixture. Spoon remaining Cool Whip over top of strawberry glaze mixture and spread.
Garnish with remaining strawberries.
Refrigerate for 1 hour before serving.
Keep covered and refrigerated.
Makes 9-inch pie or 8 servings.
Take angel food ring and slice into 2 layers (set aside).
Cut strawberries in slices (set aside).
Take softened cream cheese and sugar.
Mix together, then take Cool Whip and mix.
Make icing out of it and cover rings of angel food cake and stack together to make the cake.
Take strawberry glaze and spread over cake.
Put fresh strawberry slices on (cover cake well).
Keep in refrigerator with cover.
Make sure cake is cold before putting on strawberries and jell.
Heat oven to 300\u00b0.
Beat cream cheese in large mixer bowl. Add sugar gradually, beating until fluffy.
Add lemon peel and vanilla.
Beat in 1 egg at a time.
Pour over graham cracker crust.
Bake until firm, about 1 hour.
Cool to room temperature. Refrigerate at least 3 hours, but no longer than 10 days.
Top with Strawberry Glaze.
Spread whipped topping on bottom and sides of a Ready-Crust graham cracker pie crust.
Arrange strawberries, points up, over whipped topping.
Spoon strawberry glaze over berries.
Chill at least 2 hours before serving.
Garnish with additional whipped topping.
Best if served on the same day as made.
br>Take a spoonful of glaze ( or more) and coat the
Bake cake mix according to package directions, cool.
Mix cream cheese with sugar; mix well.
Add Cool Whip.
Mix well.
Mix glaze and sliced strawberries together.
Stack cake using glaze mixture (approximately 1 cup).
Frost sides and top of cake with cream cheese mixture, making a wall around top of cake.
Fill with rest of glaze and strawberry mixture.
Store in refrigerator.
Bake the cake according to directions on the package, using two 8 or 9-inch round pans.
Remove from pans and cool. Clean, drain and mix fresh strawberries with the jar of strawberry glaze. Take one layer of cake and place it in a serving dish.
Put half of the fresh strawberries with glaze on top of it.
Place the second layer cake on top of it.
Put rest of berries on top of it. Frost the sides with Cool Whip, reserving a teaspoon of Cool Whip for the top of the cake.
Put a berry on top of the reserved Cool Whip for decoration.
Place sliced strawberries on paper towels to drain. Beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream & vanilla.
Fold in whipped topping, blend well.
Spread a thin layer of strawberry glaze over bottom of crust. Place strawberry slices on glaze & cover with another thin later of strawberry glaze. Then gently pour mixture over glazed berries in crust.
Cover & chill until set, at least 4 hours.
ake. Spread 1/2 cup strawberry glaze over the frosting. Place the
Bake cake according to package directions.
Combine 1/2 cup of strawberry glaze with water.
Blend well.
Set aside.
Spread remaining glaze over top of cooled cake.
Alternate diagonal rows of Cool Whip.
Put whole strawberry on top of glazed cake. Carefully spoon glaze and water mixture over tops of strawberries. Chill until ready to serve.
Put 2 scoops ice cream in center of cake.
Then put strawberry glaze on cake and ice cream.
Then put Cool Whip on top of glaze. Then put strawberries on top of Cool Whip.
Mix flour, butter and pecans and pat out in pizza pan.
Bake at 350\u00b0 for about 20 minutes or until brown.
Let cool.
Mix cream cheese, powdered sugar and Cool Whip.
Spread on crust.
Top with fresh strawberries sliced and mixed with strawberry glaze.
In a medium sized bowl, mix the powdered sugar, Cool Whip and cream cheese until smooth; divide into 2 prepared graham cracker or butter crusts.
Top with cool strawberry glaze.
Place 1 tablespoon Cool Whip in the middle.
Arrange fresh strawberries around crown of Cool Whip.
Sprinkle nuts on Cool Whip.
Combine together the cream cheese, powdered sugar and Cool Whip.
Pour into baked pie crust.
Spread strawberry glaze (1/2 jar) over this, then cut the strawberries into halves.
Place over the glaze.
Spread remaining glaze over the strawberries. Top with whipped cream.
Chill for 2 hours.
Break angel food cake into bite size pieces; set aside. Slightly chop strawberries.
In a mixing bowl, whip together sour cream, Cool Whip and 10x sugar.
In another bowl, mix strawberries and glaze together.
In a medium size bowl, layer cake on the bottom, white filling next and top with glaze.
Continue this until all ingredients are used.
Top with strawberry glaze. Better if chilled 8 hours before serving.
trawberries and mix with the strawberry glaze. Reserve 3 tablespoons of the
Break cake into bite size pieces. Layer cake in bottom of punch bowl.
Spread strawberry glaze over cake.
Mix Cool Whip, sour cream and confectioners sugar together.
Spread some over glaze.
Alternate cake, glaze and Cool Whip mixture.
Top with fresh sliced strawberries, if desired.
Refrigerate.
Make cake according to box instructions.
In a bowl, cut up fresh strawberries and rinse thoroughly in cool tap water.
Drain. Add sugar and strawberry glaze to strawberries; mix well.
Let set for 3 hours or overnight.
After cake has been baked and cooled, spread strawberry topping across top of cake.
Cut and serve with whipped cream on top.