Fill a blender with ice; blend until ice is crushed. Pour tequila, elderflower liqueur, and jalapeno pepper slices over ice. Add strawberries, limeade, and strawberry daiquiri concentrate; blend until smooth, about 30 seconds.
Place angel food cake cubes in a 9 x 9 x 1 1/2-inch pan. Combine vanilla pudding and milk.
Add vanilla ice cream.
Mix, pour over cake cubes.
Chill until firm.
Dissolve strawberry Jell-O in boiling water; add frozen strawberry slices.
Stir until Jell-O thickens.
Pour over pudding and cake.
Do not stir.
Chill until set.
Make Jell-O first with 2 cups of hot water; set aside. Prepare 2 packages of Dream Whip according to box directions; set aside.
Thaw frozen strawberry slices, but not completely.
or 5 minutes.
Store frozen strawberry sauce under refrigeration for 7
Combine liquor, lime juice and frozen strawberries in a blender with 6 ice cubes. Blend on high speed until smooth. Pour into a salt-rimmed 5 oz margarita glass. Decorate with a strawberry wedge.
Blend strawberry daiquiris and pina coladas, one at a time and according to taste. Place in separate containers after blending.
Using a tall glass, pour both mixes into the glass from opposite sides and at the same time. The drinks will separate cleanly in the glass.
Garnish with fresh strawberries skewered on straws and top with shredded coconut.
he creme fraiche into the strawberry jelly, then whisk in the
The pie crust should be cooled at least 30 minutes before ready to use.
Beat the cream cheese when an electric mixer on medium speed until fluffy.
Gradually pour in the milk and continue beating until smooth.
Stir in the daiquiri mix and rum, and the food coloring if you are using.
Fold in the whipped topping.
Pour the filling into the crust and freeze for at least 6 hours, or preferably overnight.
n freezer.
For each strawberry daiquiri: In blender jar, combine
Pour rum and lime juice into blender container.
Add sugar and whirl to dissolve.
Drop frozen berries into blender container, a few at a time, blending until smooth.
Pour into chilled glasses.
Whip whipped cream (set aside), whip cream cheese and sugar until fluffy.
Pour in 12-ounce drained frozen strawberries. Combine gelatin and strawberry juice, heat until gelatin is dissolved.
Add to cream cheese mixture.
Add cooked rice to whipped cream.
Pour into graham cracker crust and chill.
In blender, mix crushed ice, tea, frozen strawberries and honey until smooth.
If desired, add additional honey to taste.
Garnish with sliced strawberry, lemon slice and mint sprig, if desired.
In a large glass punch bowl, combine the thawed Dacquiri mix and the thawed lemonade.
Add in the soda or ginger ale and vodka (if using) mix well to combine.
Add in ice.
Add/float the strawberry slices on top.
Enjoy!
tir in 1/2 cup strawberry puree.
Place in top
Prepare the lemonade according to the package directions. Place 16 ounces of lemonade, and 2 cups of ice in a blender. Blend until the ice is crushed completely. Place about two tablespoons of strawberry ice cream topping in the bottom of a glass and then pour frozen lemonade over the strawberry topping.
n wire rack.
Prepare Strawberry Filling: Hull enough strawberries to
Melt marshmallows in top of double boiler with strawberry juice; cool.
Add strawberries and pineapple.
Blend cream cheese until creamy.
Add salad dressing and whipped cream; combine with strawberry mixture.
Pour into dish and freeze until firm.
Cut into squares and arrange on lettuce leaves.
Top with whipped cream and a whole frozen strawberry.
Makes 6 servings.
Combine water with 1 package strawberries in a square container. Store in freezer until solid, at least 2 hours.
Mix ginger ale, pink lemonade concentrate, daiquiri mix, orange juice concentrate, and 1 package sliced strawberries in a punch bowl.
Rinse outside of container with strawberries frozen in water with hot water to loosen the ice block. Float block in punch.
ananas and cream together with strawberry jam and cream cheese.
Put marshmallows and strawberry juice in 2 quart saucepan. Over low heat, cook and stir just until marshmallows melt.
Cool. Add drained strawberries and pineapple.
Whip cream until stiff. Using the same beaters, blend together the softened cream cheese and mayonnaise.
Gently fold together whipped cream and cream cheese mixture.
Fold into strawberry mixture.
Pour into 8 inch square pan or 12 paper lined cupcake pans.
Freeze until firm. Cover well to store.