Strawberry Graham Dessert
2 c graham crackers, crushed
1/2 c margarine, melted
1 lg bag marshamallows
1 c milk
12 oz tub cool whip
3 c strawberries (can also use raspberries or blueberries)
Mix the graham crackers and margarine together and press on the bottom of a 9 x 13 pan. Melt together marshamllows and the milk, cool. Fold in the cool whip and then berries; spread over crust and chill until ready to serve.
2 c graham crackers, crushed
1/2 c margarine, melted
1 lg bag marshamallows
1 c milk
12 oz tub cool whip
3 c strawberries (can also use raspberries or blueberries)
Mix the graham crackers and margarine together and press on the bottom of a 9 x 13 pan. Melt together marshamllows and the milk, cool. Fold in the cool whip and then berries; spread over crust and chill until ready to serve.
Sensational Strawberry Pie
1 qt sliced strawberries
1 c cold water
3 T cornstarch
1 c sugar
3 T red jello powder
1 graham cracker crust
Add cold water and cornstarch to saucepan. Turn heat up to high, stirring continuously, bring to a boil until it thickens. Take off heat, add sugar and jello powder. Mix all together adding strawberries. Pour mixture into pie crust. Chill for at least 4 hours. Garnish with whipped cream and serve.
1 qt sliced strawberries
1 c cold water
3 T cornstarch
1 c sugar
3 T red jello powder
1 graham cracker crust
Add cold water and cornstarch to saucepan. Turn heat up to high, stirring continuously, bring to a boil until it thickens. Take off heat, add sugar and jello powder. Mix all together adding strawberries. Pour mixture into pie crust. Chill for at least 4 hours. Garnish with whipped cream and serve.
Strawberry Trifle
1 pt fresh strawberries (sliced) or 2 bags frozen strawberries (thawed, drained, and sliced)
3 lg instant vanilla pudding
4 c cold milk
16 oz whipped topping
1 angel food cake (cubed)
In a medium mixing bowl, combine the milk and the udding. Beat until it starts to firm; refrigerate. In a large bowl or trifle bowl, line the bottom with half of the angel food cake; then layer half of the pudding, half the strawberries, and half the whipped topping. Repeat for second layer. Refrigerate until ready to serve.
1 pt fresh strawberries (sliced) or 2 bags frozen strawberries (thawed, drained, and sliced)
3 lg instant vanilla pudding
4 c cold milk
16 oz whipped topping
1 angel food cake (cubed)
In a medium mixing bowl, combine the milk and the udding. Beat until it starts to firm; refrigerate. In a large bowl or trifle bowl, line the bottom with half of the angel food cake; then layer half of the pudding, half the strawberries, and half the whipped topping. Repeat for second layer. Refrigerate until ready to serve.
we made two strawberry pies so far with our pickings. I will try to get the ingredients to try out the trifle...sounds yummy :)
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