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.
