Cook in saucepan the strawberry pie filling, chunk pineapple, sugar and cornstarch until it thickens.
Take it off heat.
Add the strawberry Jell-O and red food coloring.
Let cool.
Add the bananas.
Pour into baked pie shell.
Top with Cool Whip and chopped pecans.
In bottom of pie crust, cut 1 banana in each.
Cream together cream cheese and sugar.
Set aside.
Mix Cool Whip according to directions.
Mix Cool Whip and cream cheese-sugar together.
Put over banana in crust.
Top with strawberry pie filling.
Chill for 4 hours.
Use beater to smooth cream cheese, milk and vanilla together. Add lemon juice and stir until completely blended.
Divide equally into 2 crusts.
Top with strawberry pie filling (can also use blueberry or cherry).
Top with Cool Whip.
egrees F.
Unroll one pie crust onto a lightly floured
Combine all ingredients but jello and berries.
Bring to boil and cook until glaze is clear.
Add jello and food coloring. Combine berries and glaze.
Put in baked pie shell, using pie crust recipe in this section for strawberry pie.
Chill.
Line large pizza pan with a double recipe of pie dough. A jelly
roll
pan
can
also be used.
Bake crust until light brown at 425\u00b0.
Make your favorite recipe for pie crust.
Roll out and cut in small rounds to fit cupcake tins.
Add 1/2 teaspoon real strawberry jam (not jelly) to each tart crust, then add filling to 3/4 full and bake at 375\u00b0 until lightly browned or 20 to 25 minutes.
Let cool, then frost with frosting and top with 1/2 maraschino cherry in center.
Mix cream cheese and sugar until smooth.
Fold into each pie crust; top each pie with 1/2 can of strawberry pie filling.
Top each pie with 1/2 container of Cool Whip.
Chill 3 to 4 hours before serving.
Pour strawberry pie filling in the bottom of the pie crust. Chill in freezer while you mix the topping.
Beat cream cheese until smooth.
Add sugar, sour cream and vanilla.
Fold in Cool Whip.
Place the topping on the top of the strawberry pie filling. Ready to serve.
Store all leftovers in the refrigerator.
Prepare strawberry pudding with milk as directed on the box. Beat the egg whites until stiff and lightly fold into pudding mix. Pile into tall glasses in alternate layers with the strawberry pie filing and allow to chill.
to 2 teaspoons of strawberry pie filling in a line through
rust. Pour strawberry pie filling over the batter. Gently swirl strawberry pie filling into
ides of a 10-inch pie plate. Cover and chill.
Cream together cream cheese, condensed milk and vanilla instant pudding. Add Cool Whip and beat until smooth. Fold in strawberry pie filling. Can be spooned into pastry shells and chilled.
illing is firm.
Spoon strawberry pie filling over filling. Cover; refrigerate
Let cream cheese soften to room temperature.
Whip until fluffy.
Gradually add sweetened condensed milk while continuing to beat until well blended.
Add lemon juice and vanilla flavoring.
Blend well.
Pour into prepared crust.
Chill 2 to 3 hours; top with strawberry pie filling.
Place cake cubes in large bowl.
In medium bowl, combine sugar and cream cheese.
Beat until blended.
Fold Cool Whip into cream cheese mixture, then stir in pecans.
Add this mixture to cake cubes and mix well.
Spoon cake mixture into trifle bowl. Spread strawberry pie filling evenly on top or, if desired, layer half the cake mixture and pie filling; repeat layers.
Cover and refrigerate at least three hours before serving.
Put strawberry pie filling on the bottom of a medium sized dish. Slice angel food cake and lay over pie filling.
Beat cream cheese and powdered sugar until creamy.
Mix cheese cake mix and milk according to box direction then fold this into the cream cheese mixture along with 1/2 of the Cool Whip. Put filling into pie crust (you may need an extra crust).
Put strawberry pie filling on top and the rest of the Cool Whip.
ream, 1 can strawberry pie filling, and 1 carton strawberry cream cheese, and