Heat oven to 375\u00b0.
Mix baking mix and 2 tablespoons sugar. Cut in margarine.
Pat into round pan, 9 x 1 1/2-inches.
Bake 10 minutes.
Mix 1/3 cup sugar, nutmeg, egg yolks and sour cream; spread over hot layer.
Bake 20 minutes; cool completely.
Prepare Strawberry Glace; cool slightly.
Arrange strawberries over layer and spread Strawberry Glace over the strawberries.
Makes 12 servings.
Tear angel food cake into chunks and layer in bottom of 9x13-inch glass baking dish.
In a medium bowl, mix together cream cheese and powdered sugar.
Fold in whipped topping.
Spread over chunks of angel food cake to form 2nd layer.
In a small saucepan, combine Jello, sugar and 1/2 cup water or strawberry juice.
Dissolve cornstarch in remaining water; stir into gelatin mixture.
Cook over medium heat until thickened.
Stir in strawberries to coat all slices; cool.
Spread on top of cream layer.
Chill until served.
ide to side to release dessert.
Garnish with whipped cream
Dissolve Jell-O in 3 cups hot water.
Add frozen strawberries to Jell-O and let thaw.
Break angel food cake into small pieces and gently fold into Jell-O-strawberry mixture.
Place in dessert cups or casserole dish.
Chill.
Top with Cool Whip before serving.
Mix strawberry Jell-O and water and let cool.
Add strawberries, pineapple and bananas to mixture.
Spread 1/2 in and chill.
When chilled spread sour cream over mixture and layer second half of strawberry mixture over the top.
Chill well.
Arrange 1/2 of angel food cake, torn in pieces, in a 9 x 13 pan. Dissolve jello in 2 cups hot water (no cold water added). Let jello cool and slightly thicken. Stir in strawberries. Fold in egg whites, beaten to meringue consistency and add in container of Cool Whip. Pour mixture over cake and refrigerate until served. Makes 8 to 10 servings, depending on serving size. Great light dessert.
Make 1 package strawberry jello according to package directions.
Let chill until starting to thicken.
Put layer of strawberries in an 8 x 8 x 2-inch pan and pour jello over the strawberries.
Chill until firm.
Make 1 package jello according to package directions, using a little less water than what it calls for.
Chill until slightly thickened.
Beat with pint of softened ice cream until mixed well.
Pour on top of strawberry mixture.
Refrigerate until firm before serving.
Dissolve Jell-O in one cup boiling water.
Add can of drained, crushed pineapple, then add frozen strawberries, 4 mashed bananas and one cup walnuts, chopped.
Mix.
Pour half of the mixture into a bowl and refrigerate until it thickens.
Then add sour cream and the rest of the dessert.
Place in the refrigerator until chilled.
Melt marshmallows in top of double boiler with strawberry juice; cool.
Add strawberries and pineapple.
Blend cream cheese until creamy.
Add salad dressing and whipped cream; combine with strawberry mixture.
Pour into dish and freeze until firm.
Cut into squares and arrange on lettuce leaves.
Top with whipped cream and a whole frozen strawberry.
Makes 6 servings.
Mix first 3 ingredients together.
Bake in a 9 x 13-inch pan for 10 to 15 minutes at 350\u00b0.
Mix jello and boiling water.
When it starts to jell, add strawberries.
Let set until it is completely jelled.
Mix cream cheese and Cool Whip.
Add sugar. Mix and spread on top of pretzels.
Add jello to the top.
Your dessert is ready to eat!
(Refrigerate it for a few hours before serving.)
After beating separately, mix the cream cheese mixture and Dream Whip.
Slice cake thin and line bottom of a 9 x 13-inch baking dish; spread 1/2 of mixture over pieces of cake.
Put another layer of cake and spread remaining mixture.
Spread 1 can of strawberry pie filling on top.
Refrigerate.
Prepare strawberry Jell-O as on package, omitting 2 cups of cold water.
Mix in strawberries.
Place torn angel food cake in 9 x 13-inch pan and pour strawberries over cake.
Let sit until firm and spread Cool Whip over strawberries.
Keep in refrigerator.
Mix Jell-O with boiling water until dissolved. Add frozen berries. Cool until slightly thickened. Tear cake into pieces. Put in bottom of 9 x 13-inch pan. Mix Cool Whip and strawberry mixture. Fold in slightly. Pour over cake. Refrigerate until set. Yield: 12 to 15 servings.
Dissolve strawberry jello in boiling water.
Add all other ingredients, except the sour cream.
Pour half of mixture into 13 x 9-inch pan and refrigerate until set.
Spoon sour cream over set mixture.
Cover with remaining mixture.
Refrigerate overnight.
Break up sponge cake and cover bottom of 13 x 9-inch baking pan with pieces.
Mix vanilla instant pudding with cold milk.
Add ice cream.
Pour over cake pieces.
Dissolve strawberry Jell-O in hot water; add frozen strawberries.
Pour over pudding. Refrigerate.
Break 1/2 angel food cake in pieces.
Mix 1 cup milk with package of vanilla pudding.
Soften ice cream and mix with the pudding until melted.
Pour over the broken pieces of cake. Dissolve strawberry jello in hot water.
Add strawberries cut in pieces.
When syrupy, pour over the cake.
Refrigerate.
Preheat oven to 375\u00b0.
Press crushed pretzel sticks, 3 tablespoons sugar and margarine into a 9 x 13-inch pan.
Bake for 8 minutes and cool.
Cream the cream cheese and powdered sugar. Stir in the whipped topping.
Blend and place on the pretzel crust.
Combine strawberry gelatin, frozen strawberries and boiling water.
Let cool slightly.
Spoon onto the cream cheese layer and refrigerate.
over low heat, melt the strawberry preserves until liquidy.
Pour
Combine
the crushed crackers and butter; press into an 8-inch square
pan.
Chill.
Combine the cream cheese, sugar, milk
and flavoring.\tSpread over the cracker crust.\tArrange the strawberry halves
on
top.
Beat the instant pudding mix with the
milk. Fold
in the whipped topping.
Spoon over the strawberries and chill until set.
Slice pound cake as thin as you can.
Place in long glass baking dish.
Mix pudding as directed on box.
Mix 1/3 of Cool Whip mix with pudding.
Spread over cake.
Pour strawberry pie filling over pudding.
Slice bananas on top of strawberry filling. Sprinkle pecans over rest.
Then mix 1/2 box powdered sugar and cream cheese.
Mix together with rest of Cool Whip.
Spread on top.