Soften cream cheese and spread on bottom of cooled pie crust. Place strawberries point up in cream cheese tightly together so that the pie shell is full.
Spread Marie's pie glaze over strawberries to fill in spaces.
Refrigerate before serving and top with Cool Whip.
Bake cake by directions on box.
Let cool.
Poke holes in cake with fork.
Mix Jell-O by box directions and pour over cake.
Let chill for 30 minutes.
Mix 2 boxes pudding with 3 1/2 cups milk. Pour over cake and chill.
Add pie glaze on top of pudding.
Wash and trim strawberries.
Slice and put on top of glaze.
Keep refrigerated at all times.
Prepare cake as per directions on box.
Mix pie glaze and strawberries together.
After cake has completely cooled, frost with strawberry glaze mixture.
Cover and refrigerate overnight. Serve with Cool Whip.
Bake 2 (8-inch or 9-inch) cakes; let cool completely.
In small bowl, mix together vanilla pudding, milk and sour cream. Mix well and chill 1 hour.
In large bowl, mix strawberry jello and boiling water, then add in pie glaze and frozen strawberries. Mix well and chill 1 hour.
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.
If you use strawberry glaze, save red cherry liquid.
If you use peach glaze, save liquid from 1 can of oranges.
Mix pie glaze and liquid together.
Mix all fruits together.
Combine both. Cover and chill.
Will keep well.
Cook sugar, water, corn syrup and cornstarch until clear. Stir in strawberry Jell-O and vanilla.
Pour enough glaze to cover bottom of baked pie crust.
Fill with berries.
Add rest of glaze to cover berries.
Butter pizza pan.
Spread cookie dough on pan.
Bake 10 to 12 minutes at 350\u00b0.
Beat cream cheese, sugar and vanilla and spread over cool cookie.
Top with whatever fruits you desire.
Spread strawberry glaze over all.
(If using fresh peaches, peach pie glaze can be used.)
Refrigerate.
*Found in
dairy
or fruit department in most supermarkets; other brand
of
strawberry
glaze\tmix can be used, but this is the best I have found.
Mix sugar, cornstarch and water.
Cook until thick and clear (10 minutes).
Add strawberry jello.
Set aside until it cools. Pour over strawberries in pie shell.
Enough for 1 pie.
Bake angel food cake as directed; cool.
Slice in half to make 2 layers.
Drain frozen strawberries.
Mix strawberries with glaze. Spread half of mixture between layers.
Put top layer of cake back on.
Spread other half of mixture on top.
Ice whole cake with Cool Whip.
Refrigerate and serve.
Mix water, sugar and cornstarch.
Bring to a boil and boil approximately 3 minutes or until clear.
Stir in Jell-O; let cool. Place strawberries in baked pie shell.
Pour mixture in pie shell. Chill.
Serve with Cool Whip.
Spray cookie sheet with Pam.
Use powdered sugar on hands to push out dough.
Bake until brown.
Let cool.
Mix cream cheese and sugar; spread over dough.
Spread strawberries over cream cheese.
Spread glaze over strawberries.
Add whipped cream when ready to eat.
Decorate with strawberries.
Crumble angel food cake in bottom of 13 x 9-inch cake pan. Then top with instant pudding as directed on box.
Add strawberries and glaze and place on top of pudding.
Top with Cool Whip.
Cream together cream cheese, sugar and vanilla.
Fold in whipped topping.
Mix with cake cubes and spread in bottom of 9 x 13-inch pan.
Mix together strawberries, glaze and sugar.
Spread on top of cake mixture.
Chill.
Mix and bake cake according to directions on package.
Cool and cut horizontally.
Spread filling over bottom half.
Replace top half and cover with strawberries and glaze mixture.