asserole).
Chill in refrigerator for about an hour.
Mix
nd place in the freezer for 30 minutes.
Bake pie
ost of the strawberry slices. Reserve some strawberry slices for garnish.
Spoon
For the bottom layer:
Start with recipe for shortcake on Bisquick package.
To it add 1/4 cup margarine and to 1 egg add enough milk to make 1/2 cup of liquid and add.
Spread the mixture in a 9 x 13-inch pan or baking dish.
Make an ice ring of 7-Up.
If punch bowl is large enough, you can double the recipe.
FOR THE BISCUIT LAYER - Mix all
Mix strawberries and glaze; refrigerate.
Combine cream cheese, Cool Whip and Eagle Brand milk; set aside.
In an oblong dish (9 x 12 x 2-inch), layer the vanilla wafers.
Pour the cream cheese mixture on top of the wafers.
Spread the strawberry mixture on top of the cream cheese layer.
Refrigerate for about 3 hours prior to serving.
he first 3 ingredients together for the crust then mix in
on-stick cooking spray.
For mandarin orange layer: Dissolve orange
In 9 x 13-inch pan mix crushed pretzels, sugar and melted margarine.
Bake at 350\u00b0 for 8 minutes.
Mix frozen strawberries, strawberry jello and boiling water.
Stir until jello is dissolved. Pour over pretzels and chill.
Mix cream cheese and sugar and beat well.
Fold in Cool Whip.
Put on top of strawberry mixture. Refrigerate 2 to 4 hours before serving.
Dissolve strawberry gelatin in boiling water.
Put strawberries in hot gelatin and stir until melted.
Add crushed pineapple and stir well.
Pour into rectangular, flat dish and chill for 2 hours or overnight.
Drain pineapple well.
Mix Cool Whip, strawberry Jell-O, cottage cheese and drained pineapple in a large bowl.
Cut strawberries in small chunks and fold into mixture carefully. Chill for about 1 hour.
Serve cold.
nch baking dish.
Mix strawberry cake mix, water, eggs, and
Mix together flour, margarine and pecans. Put in a greased 9 x 13 pan and press it in pan to make crust. Bake at 300\u00b0 for 15 minutes and let cool. Mix together Cool Whip, sugar and cream cheese and layer it on crust. Top with the pie filling and chill for 6 hours.
In large bowl stir gelatin and water until gelatin is dissolved; set aside 1 cup.
To remaining gelatin add 3/4 cup cold water; chill until consistency of unbeaten egg whites.
Fold in strawberries; pour into 4-cup gelatin mold or bowl.
Chill until almost set, about 1 1/2 hours.
In small bowl stir reserved gelatin, yogurt, honey and almond extract; pour over strawberry-gelatin mixture.
Chill until set, about 2 to 3 hours. Unmold onto serving platter, garnish.
Mix boiling water with Jell-O until smooth.
Stir in strawberry soda.
Refrigerate or put in a freezer for quick set. Stir in crushed pineapple and thawed strawberries; refrigerate. Wait 15 minutes.
Whip the cream; fold in.
Pour in a large glass serving bowl.
Refrigerate!
For crust:
Crumble and smash
Variation:
Substitute lime gelatin for strawberry and 1 (20 ounce) can crushed pineapple in syrup for strawberries and syrup.
For crust, mix cracker crumbs with soft butter.
Press in baking dish and bake at 375\u00b0 for 8 minutes and cool.
Mix cream cheese and sugar.
Blend together with Dream Whip and pour over the graham cracker crust.
Pour strawberry pie filling over all.
Chill and serve.
Melt butter in saucepan; stir in corn flake crumbs or graham cracker crumbs.
Stir in sugar, vanilla, and almond extract. Press half of crumb mixture into an 8-inch square baking dish.
Heat water to boiling in a medium saucepan.
Remove from heat and stir in gelatin for a minute, until dissolved.
Stir in softened ice cream and thawed strawberries.
Pour into prepared pan.
Sprinkle remaining crumb mixture over top. Chill for 2 hours, until firm. Cut into squares to serve.