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.
In a bowl, stir strawberries, 2 tablespoons of the sugar, the vinegar and minced mint; refrigerate 1 hour.
Heat oven to 400 degrees F. Brush tops of pastry shells with milk; sprinkle with remaining 1 tablespoon sugar. Bake for 22 minutes. Remove from oven. Carefully remove tops with a fork; set aside.
Return shells to oven for an additional 2 minutes. Remove from oven and brush inside of shells with strawberry jam.
Spoon 1/2 cup strawberry salad into each shell. Rest top on the side, garnish with fresh mint sprigs and serve.
Combine cream cheese and sugar in a bowl; add strawberries and pineapple. Fold in the whipped topping.
Line a loaf pan with parchment paper. Pour the strawberry mixture into the loaf pan.
Place in the freezer until firm, about 6 hours. Set loaf pan in a warm water bath to loosen. Flip mixture onto a cutting board to remove; cut into slices.
Mix together and put in 13 x 9-inch pan.
Freeze until firm. Slice and serve frozen.
Mix all ingredients.
Pour in cupcake cups and freeze.
When ready to use, peel off paper and place on salad dish lined with lettuce or on each person's individual plate.
Mix
all
together.
Put
in square or rectangular container. Freeze
for 24 hours or more.
When ready to use, cut and serve on
lettuce.
If
desired,
garnish
with
a bit of whipped cream or Cool Whip and a whole sweetened strawberry.
Cream together the cream cheese and sugar.
Add frozen strawberries, pineapple, bananas and Cool Whip.
Mix all together and put in a 9 x 13-inch pan and freeze.
Set out a few minutes before serving.
Partially thaw strawberries.
Mix all together.
Freeze in 9 x 13-inch pan.
Can be frozen for weeks.
Cut in squares and serve on lettuce leaf.
Blend cheese and sugar.
Set aside.
Mix pineapple, strawberries, bananas and nuts.
Blend in softened Cool Whip; fold into cream cheese mixture.
Freeze in mold or 9 x 13-inch dish. Remove from freezer 25 to 30 minutes before serving.
You can keep this frozen for months, just take out what you want.
Drain pineapple.
In a large bowl, cream together the sugar and cream cheese.
Add the strawberries and pineapple.
fold in the cool whip.
Freeze in a 9 x 13 pan or in cupcake liners.
To serve: Thaw the 9 x 13 pan for about 20 minutes.
Cut into squares and serve.
My kids eat the cupcake size ones still frozen- they are like a popsicle.
Enjoy!
Mix ingredients together and freeze.
Remove from freezer 15 minutes before serving.
Can be used as a salad or a dessert.
Beat cream cheese and sugar together.
Add all other ingredients and mix well.
Spoon into pan.
Freeze overnight. (Line pan with waxed paper or Saran Wrap if you want to unmold salad on plate.)
Stir cheese to soften.
Fold in whipped cream, then add the remaining ingredients.
Freeze until firm.
Serve in a lettuce cup. A nice salad for a ladies' luncheon.
Serves 10.
Beat cream cheese with sugar.
Set aside.
In large bowl combine remaining ingredients.
Mix well and add cream cheese. Spoon into ring mold.
Freeze overnight.
Serve frozen.
Set out about 1/2 hour before serving.
Will keep frozen several months.
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.
Beat cream cheese with sugar.
In separate bowl mix crushed pineapple, strawberries, chopped nuts, bananas and Cool Whip. Combine with cream cheese mixture.
Spoon into loaf pan.
Freeze. Cut into slices.
Serve frozen.
Mix together cream cheese, sugar and mayonnaise.
Add strawberries and pineapple.
Fold in Cool Whip, marshmallows and pecans.
Pour in 12 x 9 x 2-inch baking dish and freeze.
Serve frozen on lettuce leaves.
Makes 8 servings.
Combine all ingredients in 9 x 13-inch pan and keep frozen until ready to serve.
Cream together the cream cheese and honey.
Add strawberries, bananas, marshmallows and nuts to cream cheese mixture.
Freeze. Serve frozen.
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.