Thaw strawberries, reserving the juice.
mix cream cheese, 2/3 cup Splenda, and egg until smooth.
Pour into crust and bake for 30 minutes at 350 degrees.
Measure juice from berries and add water to make 3/4 cup.
Heat juice and water to boiling, then add the gelatin, stirring until dissolved.
Combine that mixture with cornstarch and 2/3 cup Splenda in saucepan.
Cook, stirring constantly, until mixture thickens.
Add strawberries.
Pour over baked cream cheese layer and chill.
eat and allow to cool for 5 mins.
Beat the
Combine liquor, lime juice and frozen strawberries in a blender with 6 ice cubes. Blend on high speed until smooth. Pour into a salt-rimmed 5 oz margarita glass. Decorate with a strawberry wedge.
Fill a 16 cube ice cube tray with 2 c of the vanilla yogurt. Freeze for at least 3 hours, or until frozen solid.
Place yogurt cubes, frozen strawberries, sugar and the remaining 1/2 c of vanilla yogurt in the Master Prep Pitcher. Secure the top and pulse for 10-20 seconds, until smooth and creamy.
Serve garnished with a fresh strawberry or whipped cream. If yogurt softens or you prefer a thicker texture, place the finished frozen yogurt in freezer for 20 minutes to harden before serving.
In a pot, melt butter on medium heat.
Put in frozen strawberries.
Dissolve cornstarch in cold water, add to pot.
Add sugar and salt.
Stir and turn heat down to low-medium.
Allow to simmer until strawberries are soft.
Smoosh strawberries.
If you'd like a thicker consistency, allow to simmer on low heat, uncovered.
Remove from heat and allow to cool for one minute.
Add cinnamon and vanilla.
Wrap in crepes. Make beautiful with fresh strawberries and powdered sugar or whipped cream.
Combine and pour in freezing tray the following:
frozen strawberries, lemon juice and sugar.
Freeze until firm.
Toast walnuts for 15 minutes in a 350\u00b0 oven.
Cool.
Add to whipped cream, confectioners sugar and vanilla.
Spread this mixture over frozen strawberries and freeze for 2 hours.
Serves 6.
Make gelatin according to instructions and cool until cool to touch, but not firm yet.
Slice strawberries, and fill bottom of pie crust with some them, setting the rest aside.
Pour liquid gelatin over strawberries, filling pie crust until 1/4 inch from the top. You most likely will not use all of the gelatin.
Place in fridge for 3 hours.
Spread cool whip across the top, and decorate with remaining strawberries.
Freeze for one hour for easier cutting.
Refreeze any uneaten portions.
Combine strawberries and jello in a boiler.
Cook until mixture comes to a boil.
Cool; fold Dream Whip and cheese into jello mixture.
Pour into a mold; chill.
Fruit cocktail may be substituted for frozen strawberries and Cool Whip may be used for the Dream Whip.
Place ice in a blender and crush for 15 to 20 seconds. Add frozen strawberries, tequila, triple sec, and limeade. Blend until smooth.
Put in yogurt, honey, 1 whole banana, and milk into the blender.
Blend in blender for a minute.
Put frozen strawberries and peaches inches.
Blend well until there are no chunks
Last enjoy!
Pour boiling water over jello.
Add frozen strawberries and drained pineapple, also bananas.
Pour half into a 9 x 12-inch glass pan.
Chill firm.
Spread sour cream and let set, then pour other half on top.
Add nuts.
Let set again.
\"Sure good.\"
Slice bananas and pour thawed juice over bananas.
Pour in fruit cocktail and juice.
Stir in frozen strawberries and mix. Pour all into bowl for freezing.
Before serving, let thaw about 10 to 15 minutes and serve while still icy.
Add boiling water to Jell-O; stir to dissolve.
Add the frozen strawberries; let set until it partially jells.
Have your vanilla pudding mixed according to directions.
Cut the cake layers in half to have 4 layers.
In punch bowl, layer Jell-O with strawberries, cake layer, pudding and Cool Whip.
Continue to do 4 layers.
Put Cool Whip on top.
Break frozen strawberries into chunks in mixing bowl; add sugar, egg whites and lemon juice.
Beat at highest speed with electric mixer for 15 minutes or until stiff.
Fold in whipped topping.
Pour into crust; freeze.
Yields 8 to 12 servings.
Combine berries, sugar and lemon juice in 2-quart glass casserole.
Microwave for about 7 minutes on Roast.
Stir and continue cooking for 15 to 16 minutes more.
Stir in pectin. Cool; put in jars and cover with paraffin.
Do not attempt to melt paraffin in microwave.
Use a double boiler instead.
Put 2 cups of miniature marshmallows in a bowl. Lay frozen strawberries on top of marshmallows. Cover and set in the refrigerator overnight. Just before serving, stir in cool-whip. Place a serving of topping over a slice of angel food cake or if you prefer, pound cake.
Dissolve gelatin in water and cool.
Drain frozen strawberries.
Soften ice cream.
Break cake into small chunks. Mix all together and put in tube pan.
Keep in freezer.
Dissolve Jell-O in boiling water.
Add frozen strawberries. Stir occasionally until thawed.
Add crushed pineapple and bananas which have been diced.
Pour 1/2 of mixture into a large glass bowl.
Chill until firm.
Decorate with cream, if desired.
Stir together the cornstarch, Karo syrup and water.
Put on stove and cook until clear.
Cook 1 to 2 minutes.
Add sugar-free jello and cook 2 minutes on low heat.
Use 6 packets of Equal in 1 quart of fresh or frozen strawberries.
Combine with cornstarch mixture and put in baked pie crust.
Put Cool Whip on top when cool.
Place in refrigerator.
In a large bowl, place frozen strawberries, bananas, peaches and pineapple.
Sprinkle dry pudding mix over fruit.
Mix well. Allow fruit to thaw in refrigerator.
Serves 10 to 12.