ombine cream cheese spread and strawberry marshmallow fluff in a small bowl
For Cake:.
Beat gradually 1/
efrigerator until you are ready for topping.
In a big
ost of the strawberry slices. Reserve some strawberry slices for garnish.
Spoon
nd place in the freezer for 30 minutes.
Bake pie
Prepare strawberry gelatin dessert according to package instructions. Pour into a large glass serving dish. Chill for 2 hours, or until set.
Arrange cookies over gelatin, top with a layer of pudding then raspberries, blueberries, whipped cream and strawberries. Chill for 1 hour or until required. Sprinkle with toasted almonds and serve.
br>Bake at 400 degrees for 18 to 20 minutes or
br>Bake at 350 F. for 30-35 minutes or until
ntil very firm.
Repeat for strawberry and orange gelatins.
Soften
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.
cup sugar, Nestle's Strawberry Quik, baking powder and salt
Combine jello and boiling water in container of electric blender.
Blend for one minute.
Add ice cream and ice cubes one at a time.
Blend 2 minutes.
Pour into serving dishes.
Refrigerate until ready to serve.
Top with whipped cream and a strawberry for garnish.
Mix Jell-O
with
1
cup hot water and 1 cup warm water (not cold).
Mix
in
another bowl, pudding with milk and Cool Whip, then
Jell-O
last.
Refrigerate.
Then top with strawberries. This
can also be make with any flavor of Jell-O and fruit.
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.
Preheat oven to 400 degrees.
For the crust, mix the pretzels, butter and 3 TBL sugar. Press into 9 x 13 pan and bake for 7 minutes. Set aside and let it cool.
In a mixing bowl, beat together the cream cheese and 3/4 cup sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate till well chilled.
In a mixing bowl dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple and pour over the cream cheese mixture. Refrigerate till serving time.
ish. Bake at 350 degrees for 10 minutes or until golden
FOR THE BISCUIT LAYER - Mix all
Mix strawberry Jell-O and mold in a 9 x 12-inch cake pan. While Jell-O is setting, mix pineapple pudding and chill.
Just before serving, assemble dessert.
Cut Jell-O into 8 squares the size of graham cracker squares.
On a dessert plate place a graham cracker, then a square of Jell-O, then put pineapple pudding on Jell-O and then add another graham cracker square.
Add a dollop of Cool Whip and sprinkle lightly with ginger.
Each serving is made separately.
Serves 8.
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.