Cook in saucepan the strawberry pie filling, chunk pineapple, sugar and cornstarch until it thickens.
Take it off heat.
Add the strawberry Jell-O and red food coloring.
Let cool.
Add the bananas.
Pour into baked pie shell.
Top with Cool Whip and chopped pecans.
In bottom of pie crust, cut 1 banana in each.
Cream together cream cheese and sugar.
Set aside.
Mix Cool Whip according to directions.
Mix Cool Whip and cream cheese-sugar together.
Put over banana in crust.
Top with strawberry pie filling.
Chill for 4 hours.
Use beater to smooth cream cheese, milk and vanilla together. Add lemon juice and stir until completely blended.
Divide equally into 2 crusts.
Top with strawberry pie filling (can also use blueberry or cherry).
Top with Cool Whip.
Arrange strawberries in crust pan in single layer (if you are not mixing in with pudding/jello mixture).
Cook and stir over medium heat until mixture comes to a full boil.
Take off heat and pour in box of dry Jello. Mix until smooth with wire whisk. Pour over strawberries (or mix berries in).
Pour into pie crust and chill until set.
egrees F.
Unroll one pie crust onto a lightly floured
Combine all ingredients but jello and berries.
Bring to boil and cook until glaze is clear.
Add jello and food coloring. Combine berries and glaze.
Put in baked pie shell, using pie crust recipe in this section for strawberry pie.
Chill.
f the big slices of strawberry.) Store in refrigerator.
Combine sugar, cornstarch and water in a saucepan; bring to boil and thicken.
It will turn clear.
Remove from heat and add jello.
Let mixture cool 15 to 30 minutes.
Add strawberries and pour into pie shell.
Put in refrigerator to chill.
Serve with Dream Whip or Cool Whip.
Dissolve jello in boiling water and add pineapple and strawberry pie filling.
Refrigerate until set.
Put the following topping on the congealed jello.
Serves 10 to 12.
Prepare jello and set aside.
Mix soft cheese and Cool Whip. When jello is set, mix on low speed until fluffy.
Fold in cream cheese and whipped cream.
Fold in strawberry pie filling until smooth.
Chill 3 hours in 9 x 13-inch dish or pan and serve.
Cook sugar, water and cornstarch until thick and glossy.
Take off heat and add 1/4 cup of peach or apricot jello.
Let get cold. Add 2 heaping cups of peaches or strawberries.
Refrigerate and serve with Cool Whip.
Use strawberry jello for strawberry pie.
Cook sugar, water and cornstarch until thick.
Add strawberry jello, strawberry flavoring and food coloring.
Let cool.
Put fresh strawberries in cooked pie shell and pour filling over strawberries.
(Can smooth filling, a little, on pie shell before putting strawberries in shell.)
Dissolve jello with boiling water, mixing thoroughly.
Add strawberry pie filling.
Mix well.
Let set in refrigerator until congealed.
Then cream the sour cream and cream cheese together. Add the sugar gradually.
Spoon over top of congealed jello mixture.
Garnish with strawberries, if desired.
Combine all ingredients except nuts. Beat until smooth; spread in a dish and add nuts on top and chill. For a different salad change jello and pie filling to cherry.
egrees.
Grease 9 inch pie dish.
Combine the flour
Add cornstarch and sugar together.
Dissolve in water.
Boil mixture until thick.
Take off heat when thick.
Add 3 tablespoons jello.
Cool.
Add strawberries to mixture and pour into baked pie shell.
Add topping before serving.
Serves 8.
Cook strawberry juice, sugar, flour and jello until thick. Cool and add berries.
Pour into baked pie shell.
Top with whipped topping.
Mix the first 4 ingredients; cook until thick.
Add the jello and cool.
Fold in the berries.
Pour into pie shell.
Let set up in refrigerator.
Bring water and cornstarch to a boil.
Add jello and Sweet 'N Low.
Cut strawberries in pie shell.
When jello mixture cools, pour over strawberries and cover with Cool Whip.
Place sliced strawberries in baked shell. Combine water, sugar and cornstarch in saucepan. Cook, stirring constantly, until boils.
Cook 2 minutes longer. Add the jello after removing from heat and stir.
Pour over berries.
Let sauce cool before pouring.