Prepare jello and set aside.
Mix soft cheese and Cool Whip. When jello is set, mix on low speed until fluffy.
Fold in cream cheese and whipped cream.
Fold in strawberry pie filling until smooth.
Chill 3 hours in 9 x 13-inch dish or pan and serve.
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.
Heat strawberry juice and water (1 1/4 cups) to boiling point in a 2-quart saucepan.
Remove from heat.
Add strawberry-banana jello and stir until dissolved.
Cut ice cream into pieces and add to hot liquid; stir immediately until melted.
Chill until mixture is thickened, but not set, 15 to 20 minutes.
Dissolve jello in boiling water and add pineapple and strawberry pie filling.
Refrigerate until set.
Put the following topping on the congealed jello.
Serves 10 to 12.
Bring jello, sugar and water to a boil until sugar dissolves. Mix cornstarch with a little water to dissolve.
Stir into strawberry mixture (jello mixture) until thick.
Remove from heat and cool.
Pour a little filling in bottom of pie shell.
Slice a layer of strawberries over filling.
Repeat layers ending with filling over top.
Chill in refrigerator about 4 hours.
Serve with whip topping.
Cook sugar, water and cornstarch until thick and glossy.
Take off heat and add 1/4 cup of peach or apricot jello.
Let get cold. Add 2 heaping cups of peaches or strawberries.
Refrigerate and serve with Cool Whip.
Use strawberry jello for strawberry pie.
Dissolve jello with boiling water, mixing thoroughly.
Add strawberry pie filling.
Mix well.
Let set in refrigerator until congealed.
Then cream the sour cream and cream cheese together. Add the sugar gradually.
Spoon over top of congealed jello mixture.
Garnish with strawberries, if desired.
Cook until thick
water,
sugar and cornstarch.
Remove from heat and add
strawberry
jello.
While sauce is cooling, wash and clean fresh
strawberries.
Place
on paper towel and blot dry. When sauce is cool, mix strawberries in mixture and pour in baked pie
shell.
Cut strawberries in half, if large, quarter them. Top with whipped cream.
Mix rhubarb and sugar and let stand overnight in Tupperware bowl, then add blueberry or strawberry pie filling and pour into a stainless steel kettle.
Boil 15 minutes.
Stir constantly and then remove from heat and add jello.
Stir.
Put into freezer type containers.
Very good.
Freezes well.
Cut the bottom of the strawberry just enough so it can
Mix sugar, cornstarch and water in saucepan; stir constantly, cooking until thickened. Remove from heat; stir in gelatin until dissolved. Pour over strawberry halves; mix well. Pour into pie shell; refrigerate until set. Top with cream. Serves 6 to 8.
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.
Mix Jell-O as directed on box.
Then stir strawberry pie filling in.
Mix well.
Then add crushed pineapple.
Place in refrigerator until well chilled.
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 strawberry-banana jello like regular only use juice of little can of drained crushed pineapple and juice from small carton of strawberries, that is packed with juice, for cold water part of jello directions.
Add jello to boiling water.
Add fruit and nuts (juice and all).
Pour 1/2 into dish; let set.
Spread sour cream on top. Pour in other 1/2; let set.