ombine cream cheese spread and strawberry marshmallow fluff in a small bowl
For Cake:.
Beat gradually 1/
nd place in the freezer for 30 minutes.
Bake pie
efrigerator until you are ready for topping.
In a big
cup sugar, Nestle's Strawberry Quik, baking powder and salt
ost of the strawberry slices. Reserve some strawberry slices for garnish.
Spoon
Combine flour, butter, brown sugar and nuts.
Press flat on a large cookie sheet and bake at 375 degrees for 15 minutes.
Crumble mixture when cooled and set aside.
Beat egg whites, sugar, lemon juice, vanilla, and strawberries in a very large bowl for 20 minutes.
Fold in cool whip.
Sprinkle half of the crumb mixture on the bottom of a 9x13 pan.
Pour fluff mixture over the crumb and sprinkle fluff with the remaining crumb.
Freeze for 2 hours.
Dissolve gelatine in 1/2 cup cold water.
Add Jell-O and gelatine mixture to 1 cup boiling water.
Add frozen berries; mix and let congeal until thickens.
Fold in Cool Whip.
Crumble cake and stir into mixture.
Pour into a 13 x 9-inch pan and chill. Cut into squares to serve.
This recipe is from Marguerite Sadler.
FOR THE BISCUIT LAYER - Mix all
Add dry jello to cottage cheese; mix well.
Let stand in the refrigerator for about 1 hour.
Fold in Cool Whip to the mixture. Refrigerate for 3 to 4 more hours until stiff.
Strawberry Fluff is made in 3 layers and the layers must be prepared in sequence.
Fix jello with hot water as instructed.
Instead of cold water, use 1 pound frozen strawberries.
Mix well.
Then add 3/4 of Cool Whip and mix until firm; may need to put in freezer for a few minutes.
When firm, take angel food and break into small pieces and work into jello mix.
Take extra Cool Whip and cover top; also on top, cut fresh strawberries and mix a design on top.
br>This can be frozen for weeks.
When ready to
br>Bake at 350\u00b0 for 30 minutes or until lightly
Dissolve gelatin in 1 1/4 cups boiling water.
Stir in thawed strawberries, sugar and salt.
Cool until it begins to thicken. Fold in the cream, whipped.
Cover bottom of 9-inch pan (or 9 x 13-inch pan) with half the torn angel food; pour half of the strawberry and cream mixture; make another layer of rest of the torn cake.
Pour remaining strawberry and cream mixture. Refrigerate 4 to 5 hours to set.
Cut into squares.
Double recipe for 9 x 13-inch pan.
Mix first 3 ingredients together well.
Pat into a large pie pan.
Bake at 325\u00b0 for 15 to 20 minutes.
Let cool.
Mix all ingredients together.
Put in refrigerator for a few minutes before serving.
Take flour, pecans and margarine.
Blend until crumbly and press into 13 x 9-inch pan.
Bake in 350\u00b0 oven for 30 minutes, then set aside to cool.
inch round enameled pan for this cake, and it made
Place 2 cups of strawberries in a large mixing bowl, set aside. Mash 1 c. of strawberries. Combine mashed and unmashed strawberries, sugar and cornstarch in a saute pan. Cook over medium heat until thickened, stirring constantly. Stir in strawberry juice, cover and chill. After thoroughly chilled, mix with remaining 1 c. strawberries.