Mix sugar, cornstarch, salt and water.
Bring to boil.
Add strawberry jello.
Boil for a few seconds.
Cool completely. Slice prepared strawberries into baked pie shell.
Pour strawberries into baked pie shell.
Pour cooled jello mixture over top of strawberries.
Chill.
top with whipped topping of your choice.
You can substitute fruit of your choice with the matching flavor of jello.
Mix sugar and cornstarch well.
Add water and salt until it thickens.
Remove from heat and add strawberry jello and cool mixture really good.
Add cut up strawberries and pour into 2 cooked pie shells.
Chill for 2 hours.
Top with Cool Whip.
Stir together the cornstarch, Karo syrup and water.
Put on stove and cook until clear.
Cook 1 to 2 minutes.
Add sugar-free jello and cook 2 minutes on low heat.
Use 6 packets of Equal in 1 quart of fresh or frozen strawberries.
Combine with cornstarch mixture and put in baked pie crust.
Put Cool Whip on top when cool.
Place in refrigerator.
Pour can milk into bowl and chill in refrigerator real good, or 2 hours in freezer.
Beat milk until like Cool Whip.
Pour in sugar; beat again.
Put jello and water in bowl and mix real good. Add jello to milk mixture and beat again until fluffy.
Pour mixture into crust made from vanilla wafers (crumble cookies into bottom of pie plate and stand around edges).
Freeze pie for about 4 hours and keep in freezer when not eating.
Combine sugar, cornstarch and water and cook until transparent.
Remove from heat.
Add 1/2 package of jello and 3 to 4 drops of red food coloring.
Add the pint of strawberries.
Pour into freshly baked crust.
Chill in refrigerator.
Serve with whip cream.
Mix sugar and juice.
Bring to boil.
Add beaten eggs and jello; let cool.
Whip milk and fold into mixture.
Pour in pie crust.
Top with strawberries and chill.
In large bowl, dissolve jello with boiling water; when completely dissolved, add frozen strawberries.
Mix well and put in refrigerator until partially set.
Take out and add Cool Whip. Mix well and pour into pie crust.
Put back into refrigerator until completely set.
Boil water, sugar, cornstarch, and salt until thickened.
Add strawberry jello.
Stir in 1 1/2 quarts of fresh strawberries. Pour into 2 baked pie shells.
Dissolve jello in 2/3 cup boiling water.
Add about 5 ice cubes and stir until thickened a little bit.
Remove unmelted ice cubes.
Mix in Cool Whip.
Add strawberries and pour in graham cracker crust.
Chill.
Mix all but berries and cook until transparent of syrup consistency.
Cool.
When cold, mix with berries.
Pour into pie shell. Chill. Top with whipped cream.
Bring water to boiling point.
Stir sugar and cornstarch together.
Put into boiling water and cook until mixture clears. Take off stove and add strawberry Jell-O.
It will begin to thicken.
Use 1 quart strawberries and stir berries into Jell-O mixture.
Put this into 2 baked pie shells or 2 graham cracker crumbs.
When cool serve with Cool Whip.
In two different bowls, mix strawberry jello with one cup hot water for each.
Add to each 1 package of frozen strawberries and 1/2 large can crushed pineapple.
Jell one bowl in refrigerator until set.
Leave other bowl out so it will not set.
Spread sour cream over jelled part, then carefully spoon the unjelled mixture over this.
Return to refrigerator until all is set.
Mix strawberry jello and 1 cup boiling water, stirring well, Add strawberries, bananas, pecans and pineapple.
Spread 1/2 of mixture in 9 x 13 pan and chill about 10 minutes, then spread with entire container of sour cream.
Next spread rest of jello mixture on top and chill another 10 minutes.
Top with Cool Whip.
Chill about 1 hour before serving.
Looks best in a glass dish.
Dissolve the strawberry jello into boiling water.
Add frozen strawberries and let thaw in mixture. Add the crushed pineapple and chopped nuts.
Pour half of the mixture into an 8 x 8 x 2-inch square pan. Chill until firm. Add sour cream.
Add remaining strawberry mixture.
Chill until firm.
Mix crushed pretzels, sugar and soft margarine and press in 9 x 13-inch pan.
Bake 8 minutes at 350\u00b0; let cool.
Mix softened cream cheese, Cool Whip and sugar.
Mix together and pour over crust (be sure to seal edges).
Mix strawberry jello with boiling water and frozen strawberries (do not thaw; add frozen).
Pour over cheese mixture.
Cook the first 3 ingredients together until done, about 30 minutes.
Make the strawberry jello, using 2 cups boiling water and 1 cup cold water.
Run cranberry mixture through food mill and add to jello.
Let chill until firm, preferably overnight.
Boil 2 cups water.
Pour over the top of 3 small packages strawberry jello in a large bowl.
Stir until dissolved.
Add the frozen sliced strawberries which are partially thawed, the crushed pineapple (juice and all), 1 cup cold water and the mashed bananas.
Pour half into a 9 x 13-inch dish and put into refrigerator to set up.
When firm, spread with the sour cream. Pour the remaining jello over the top; refrigerate until firm.
Mix crackers, sugar and butter together.
Press into 9 x 13-inch pan.
Bake 10 minutes at 350\u00b0.
While cooling, melt marshmallows and milk in double boiler.
Pour over crust and chill until firm.
While chilling, mix strawberry jello as directed on package.
When dissolved, add strawberries and chill until syrupy, then pour over marshmallow mixture.
Return to refrigerator until firm.
In saucepan place gelatin, sugar and half and half.
Mix over medium heat until hot, almost to a boil.
Mix in sour cream, pour into dish and let gel.
Mix together strawberry jello, 1 cup water, strawberries and juice.
Add enough water to make 2 cups total. Pour on top and chill.
Place 6 plastic tumblers on a tray. Place a frog and plastic spoon in each.
Prepare strawberry jello according to package instructions. Pour into prepared cups and chill until set.
Prepare lime jello according to package instructions. Let cool slightly then pour over set strawberry jello. Chill until set.