Strawberry special

                     

 Frosty Strawberry Squares

 

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup chopped walnuts
• 1/4 cup packed brown sugar
• 1/2 cup melted butter

• 2 1/2 cups strawberries, finely chopped
• 1/2 cup white sugar
• 1 tablespoon lemon juice
   
• 1 container frozen whipped topping,thawed
  

  Directions

• Preheat oven to 350 degrees F (175 degrees C).
• To make the crust: combine flour, nuts, and brown sugar. Add melted butter, tossing to combine the ingredients. Spread the mixture in a 9x13 inch pan.
• Bake the crust at 350 degrees F (175 degrees C) for 15 minutes, stirring occasionally until lightly browned. Remove from pan and set aside to cool. Sprinkle 1 1/2 cups crust mixture in a 9x13 inch pan. Reserve the remaining crust mixture.
• Filling: In large bowl combine strawberries, sugar and lemon juice. Fold whipped topping into the mixture. Carefully spoon filling over the crust mixture. Sprinkle the remaining crust mixture on top. Cover and freeze for 6 hours or until firm. (You will need the full 6 hours).         

                Strawberry Cobbler

   

  Ingredients:

  • 1/2 cup white sugar
  • 1 tablespoon cornstarch
  • 1 cup water
  • 3 cups strawberries, hulled
  • 2 tablespoons butter, diced
  • 1 cup all-purpose flour
• 1 tablespoon white sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons butter
   
• 1/2 cup heavy whipping cream
  

  Directions

• Preheat oven to 400 degrees F (205 degrees C). Butter a 2 quart baking dish.
• Combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thick and hot. Stir in strawberries, and remove from heat. Pour mixture into the baking dish, and dot with 2 tablespoons butter.
• Sift together the flour, sugar, baking powder, and salt. Blend in 3 tablespoons butter. Stir in cream. Mixture should be fairly soft. Spoon on top of berries.
• Bake for 25 minutes in the preheated oven.                                         
  

   

      Strawberry Delight Dessert Pie

   

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup white sugar
  • 1/3 cup butter, melted
  • 1 (8 ounce) package cream cheese
  • 1/4 cup white sugar
• 2 tablespoons milk
• 3 1/2 cups frozen whipped topping, thawed
• 2 pints fresh strawberries, sliced
• 2 (3.4 ounce) packages instant vanilla pudding mix
   
• 3 1/2 cups milk
  

• Directions

• In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar and melted butter until well blended . Press mixture into the bottom of a 9x13 inch pan. Chill in freezer while you make the filling.
• In a large bowl, beat the cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in 1/2 of the whipped topping.. Spread filling over crust. Place the strawberries in an even layer over filling. Prepare instant pudding as directed on package, but using only 3 1/2 cups milk. Spread prepared pudding over strawberries. Chill 4 hours or overnight.
• Before serving, spread remaining whipped topping over pudding.     

      Two Tier Strawberry Pie

   

  Ingredients:

  • 1 (3 ounce) package cream cheese
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup heavy cream
  • 1 (9 inch) baked pie shell
  •  
• 1/3 cup white sugar
• 2 tablespoons cornstarch
• 1/3 cup water
• 1/3 cup grenadine syrup
• 1 tablespoon lemon juice
• 2 cups fresh strawberries, hulled.
   

• Directions

• In a medium bowl, mix together cream cheese and confectioners' sugar until smooth and creamy. Stir in vanilla and almond extract. In a separate bowl, whip cream until peaks form. Fold into cream cheese mixture. Spread over bottom of baked pie shell. Chill.
• In a saucepan, mix together sugar and cornstarch. Stir in water until smooth. Add grenadine and lemon juice. Bring to a boil over medium heat. Cook 5 minutes, stirring constantly, or until thickened. Allow to cool, then chill.
• Just before serving, stir together strawberries and cooled cornstarch mixture until evenly coated. Spread over cream cheese layer.

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