Summer Strawberry Dessert?
Strawberry Blender Mousse
From Diana Rattray,
INGREDIENTS:
1 1/2 cups fresh strawberries or half of 16 ounces pkg. frozen, unsweetened whole strawberries, thawed
1 pkg. (8 ounces) cream cheese, cut into small cubes
1/2 cup sifted powdered sugar
1 container whipped topping, 4 ounces, thawed
sliced almonds for topping
whipped topping or whipped cream, optional
PREPARATION:
In a blender container or food processor with chopping blade, combine strawberries, cream cheese and powdered sugar. Cover and blend or process until mixture is smooth, stopping and scraping sides as necessary.
Pour mixture into a mixing bowl. Fold in dessert topping. Spoon mousse mixture into 6 dessert dishes. Chill for at least 3 hours or overnight. Serve sprinkled with the sliced almonds or top with a dollop of whipped topping or whipped cream and sprinkled sliced almonds sprinkled over the top.
Makes 6 servings.
Strawberry Icebox Pie
From Diana Rattray,
INGREDIENTS:
1 pie crust (9 inch), baked
3 ounces cream cheese, softened
2 pints fresh strawberries
3/4 cup sugar
2 tablespoons cornstarch
1/3 cup water
1/2 pint whipping cream, whipped
PREPARATION:
Spread softened cream cheese over the bottom of the cooled pie crust. Hull, wash, and drain berries, reserving 8 whole berries for topping; halve the remaining berries. Place half of the berries over the cream cheese.
In a 2-quart saucepan, combine sugar, cornstarch, and water; add remaining halved berries.
Over medium heat, bring to a simmer and cook until thickened; cool thoroughly and pour over strawberries in the pie crust. Top with whipped cream and garnish with the remaining 8 whole strawberries. Chill thoroughly before serving.
Reply:You could make a bunch of things! You could make a strawberry shortcake, a parfait, and all sorts of things. Just use your imagination!
Reply:Strawberry Jello Cake Recipe
1 BOX WHITE CAKE MIX
4 EGGS
1/2 CUP WATER
1 CUP OIL
1 BOX STRAWBERRY JELLO
1/2 CUP FROZEN STRAWBERRIES
MIX ALL INGREDIENTS AND POUR INTO 3 GREASED AND FLOURED 8 INCH CAKE PANS. BAKE AS DIRECTED ON CAKE MIX BOX.
STRAWBERRY CAKE ICING:
1 STICK BUTTER, SOFTENED
1 BOX 4X POWDERED SUGAR
1/2 CUP STRAWBERRIES
MIX BUTTER AND SUGAR UNTIL FLUFFY AND LIGHT. STIR IN BERRIES. SPREAD ON CAKE.
Reply:Strawberry Heaven
1 tube (10 inch) angle food cake
1 pt. strawberries, crushed
1 tbsp milk
1 pt. sliced strawberries
1 tub (12 oz.) Cool Whip (add 1/2 tsp. vanilla for more homeade taste)
Strawberry fans and mint leaves for decorating (optional)
Cut cake horizontally into 3 layers. Place bottom layer on plate
In large bowl, stir crushed strawberries and milk and 1 1/2 cups of the cool whip.
Spread 1/2 of the strawberry mixture on the cake layer. Arrange 1/2 of the sliced strawberries on top of strawberry mixture. Repeat layers, ending with the cake. Frost top and sides with remaining cool whip.
Refrigerate at least 1 hr. before serving, the longer it sits the better it tastes.
Reply:Strawberry Rhubarb Compote- a Light Summer Dessert:
15 min 5 min prep
4 servings
1 lb thin young rhubarb, sliced 1/2 inch thick
1 lb strawberries (washed and hulled)
1/4 cup honey
1. In a large saucepan, combine rhubarb, strawberries and honey. Bring to a biol. Reduce the heat and simmer gentle for 10 to 15 minutes.
2. Cool and serve chilled or at room temperature.
Reply:check out http://useinfo-dessert.blogspot.com/
It has recipes for quite a few tasty desserts that can be prepared easily from home ..
Reply:This website has alot of strawberry treats
http://www.jamm.com/strawberry/recipes.h...
Enjoy =3
Reply:1 Sliced pint of strawberries
1 small box of strawberry jello
1 8 oz cool whip
9 in.graham cracker pie shell
Make the jello, cool, before it starts to set add the cool whip, berries and pour into the pie shell, cool and serve.
Reply:A trifle would be super easy. Either make or buy some pound cake or angel food cake. Cut it up into pieces. Take 2 packages of cream cheese and beat with 3 cups of powdered sugar and a dash of vanilla. Chop up your strawberries. Then, in a large glass bowl layer your cake, cheesecake mixture, strawberries and cool whip or whipped cream. Continue layering until you get the bowl full. Decorate the top with more strawberries and whipped cream. REfrigerate for a few hours before serving. You can also drizzle chocolate syrup in between the layers!
Reply:These are both from Kraft Foods:
Simply Sensational Strawberry Shortcake
Prep: 20 min.
Total: 35 min.
Makes: 8 servings
1-1/4 cups milk, divided
1/4 cup Breakstone's or Knudsen Sour Cream
3 Tbsp. sugar
2-1/4 cups dry all-purpose baking mix for biscuits
1 pkg. (4-serving size) Jell-O Vanilla Flavor Instant
Pudding %26amp; Pie Filling
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
4 cups sliced strawberries
1/3 cup sugar
PREHEAT oven to 425°F. Beat 1/2 cup of the milk, the sour cream
and 3 Tbsp. sugar in large bowl with wire whisk until well blended.
Stir in baking mix until just moistened. Spread evenly into greased
9-inch round cake pan. Bake 12 to 15 min. or until top is golden
brown. Remove from pan to wire rack; cool completely.
ADD remaining 3/4 cup milk to dry pudding mix in medium bowl.
Beat with wire whisk 2 min. or until well blended. Gently stir in half
of the whipped topping. Toss strawberries with 1/3 cup sugar; set
aside. Cut cake horizontally in half to make two layers.
PLACE bottom cake layer on serving plate; top with half of the
strawberry mixture. Spread with pudding mixture; cover with top
cake layer. Spread with remaining whipped topping; top with
remaining strawberry mixture. Serve immediately. Store any
You can make this with only strawberry's if you want.
Berry Bliss Cake
Prep Time: 20 min
Total Time: 4 hr 20 min
Makes: 8 servings, one slice each
3/4 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding %26amp; Pie Filling
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 pkg. (10.75 oz.) frozen pound cake
1/4 cup orange juice
2 cups mixed raspberries and sliced strawberries
1/4 cup blackberries
ADD milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Stir in 1 cup of the whipped topping.
CUT cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with 3/4 cup of the mixed berries, half of the pudding mixture and middle cake layer. Repeat layers of mixed berries and pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and all remaining berries; cover loosely with foil.
REFRIGERATE at least 4 hours or overnight. Store any leftovers in refrigerator.
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