ree place and top with Strawberry Glaze (** Recipe Follows).
Remove sides of
Heat oven to 300\u00b0.
Beat cream cheese in large mixer bowl. Add sugar gradually, beating until fluffy.
Add lemon peel and vanilla.
Beat in 1 egg at a time.
Pour over graham cracker crust.
Bake until firm, about 1 hour.
Cool to room temperature. Refrigerate at least 3 hours, but no longer than 10 days.
Top with Strawberry Glaze.
Place sliced strawberries on paper towels to drain. Beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream & vanilla.
Fold in whipped topping, blend well.
Spread a thin layer of strawberry glaze over bottom of crust. Place strawberry slices on glaze & cover with another thin later of strawberry glaze. Then gently pour mixture over glazed berries in crust.
Cover & chill until set, at least 4 hours.
ake. Spread 1/2 cup strawberry glaze over the frosting. Place the
Mix crumbs and butter together. Put 1/2 in bottom of pan. Mix Dream Whip as directed. Beat sugar and cream cheese together. Mix Dream Whip with cream cheese mixture. Put half on crumbs. Put strawberries on top of cream cheese mixture. Put strawberry glaze on strawberries. Then put other half of cream cheese on strawberry glaze. Add other half of crumbs.
Bake cake according to package directions.
Combine 1/2 cup of strawberry glaze with water.
Blend well.
Set aside.
Spread remaining glaze over top of cooled cake.
Alternate diagonal rows of Cool Whip.
Put whole strawberry on top of glazed cake. Carefully spoon glaze and water mixture over tops of strawberries. Chill until ready to serve.
hen cool, top with Strawberry Glaze.
FOR STRAWBERRY GLAZE: Mix together all ingredients
lice strawberries and mix with glaze.
With electric mixer, beat
trawberries and mix with the strawberry glaze. Reserve 3 tablespoons of the
Break cake into bite size pieces. Layer cake in bottom of punch bowl.
Spread strawberry glaze over cake.
Mix Cool Whip, sour cream and confectioners sugar together.
Spread some over glaze.
Alternate cake, glaze and Cool Whip mixture.
Top with fresh sliced strawberries, if desired.
Refrigerate.
Put 2 scoops ice cream in center of cake.
Then put strawberry glaze on cake and ice cream.
Then put Cool Whip on top of glaze. Then put strawberries on top of Cool Whip.
Slice the strawberries and mix with 1 1/2 packages of glaze. Set aside.
Place one angel food cake cubes in the bottom of a 9 x 13-inch pan.
In a medium bowl, combine confectioners sugar and cream cheese with 1/2 package of glaze.
Beat until blended.
Fold topping into cheese mixture. Spread topping mixture on cake cubes. Next, layer with the other angel food cake cubes.
Spread strawberry glaze filling evenly over top. Cover and refrigerate at least 3 hours.
Bake cake mix as directed (cool completely). Mix strawberries and strawberry glaze in separate bowl. In separate bowl, mix Philly cream cheese and confectioners sugar. After these are blended, fold in Cool Whip.
Pour Cool Whip mixture evenly over cake, then spread strawberry glaze mixture over Cool Whip mixture.
Break angel food cake into bite size pieces; set aside. Slightly chop strawberries.
In a mixing bowl, whip together sour cream, Cool Whip and 10x sugar.
In another bowl, mix strawberries and glaze together.
In a medium size bowl, layer cake on the bottom, white filling next and top with glaze.
Continue this until all ingredients are used.
Top with strawberry glaze. Better if chilled 8 hours before serving.
Bake cake according to package.
After cake is cooled, pour strawberry glaze over top and spread over cake.
Sprinkle cut strawberries over top of glaze.
Chill.
When ready to serve, put 1 tablespoon of Cool Whip over each piece of cake.
Combine together the cream cheese, powdered sugar and Cool Whip.
Pour into baked pie crust.
Spread strawberry glaze (1/2 jar) over this, then cut the strawberries into halves.
Place over the glaze.
Spread remaining glaze over the strawberries. Top with whipped cream.
Chill for 2 hours.
train strawberries, reserving juice. Mix strawberry juice and icing together in
nto a large bowl. Add strawberry glaze and set aside to get
Preheat oven to 350\u00b0.
Grease and flour two 9 inch round cake pans.
Prepare, bake and cool cake according to directions on box. Place one cake layer on serving plate. Spread with strawberry glaze.
Place second cake layer on top.
Frost top and sides of cake with Cool Whip.
Garnish with strawberry slices.
Refrigerate at least 1 hour before serving.
Mix cream cheese and 3/4 of Cool Whip together until smooth in mixer.
Pour into graham cracker crust.
Clean and cut strawberries into bite-size pieces.
Reserve some whole or halves for garnishing.
Mix glaze with strawberries until covered.
Spoon glazed strawberries on top of cream cheese-Cool Whip mixture. Spoon remaining Cool Whip over top of strawberry glaze mixture and spread.
Garnish with remaining strawberries.
Refrigerate for 1 hour before serving.
Keep covered and refrigerated.
Makes 9-inch pie or 8 servings.