3 egg whites – beaten
1 cup granulated sugar
1/2 tsp. baking powder
14 saltine crackers – crushed fine
1/2 cup chopped nuts
1 cup Cool Whip®
1 box frozen strawberries – thawed, strained
Slowly add sugar to egg whites and beat until stiff. Add remaining ingredients. Pour into well greased 9 1/2″ pie plate.
Bake in 325 degree oven for 40 minutes.
When cool, top with mixture of Cool Whip® and strawberries.
1/2 cup butter OR margarine – melted
1 1/2 cups all-purpose flour
1 cup chopped pecans
16 oz. cottage cheese
8 oz. cream cheese – softened
1 cup powdered sugar
1 cup sliced fresh strawberries
strawberry glaze OR Hershey’s® strawberry syrup to top
Combine melted butter, flour, and nuts. Press into bottom and sides of a 9″ pie plate. Bake in 350 degree oven for 20 minutes. Cool.
Blend cottage cheese, cream cheese, and sugar in blender until creamy. Refrigerate for 1 hour.
Spread mixture into prepared pie crust. Top evenly with strawberries. Drizzle strawberry glaze or syrup over top.
Refrigerate or freeze until needed.
1 (9-ounce) package chocolate wafers, finely crushed (2 cups crumbs)
1/2 cup butter or margarine, melted
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 tablespoon vanilla extract
2 cups (1-pint) whipping cream, whipped
2 (10-ounce) packages frozen strawberries, thawed (5 cups)
1/4 cup sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
In small bowl, combine wafer crumbs and butter. Press half the crumb mixture on bottom of 9-inch square baking pan.
In large bowl, combine EAGLE BRAND® and vanilla. Fold in whipped cream. Pour into prepared pan.
In blender or food processor container, combine strawberries, sugar and lemon juice; blend until smooth. Spoon 3/4 cups strawberry mixture evenly over cream mixture. Top with remaining crumb mixture. Cover; freeze 6 hours or until firm.
In small saucepan, combine remaining strawberry mixture and cornstarch. Over medium heat, cook and stir until thickened. Cool. Chill.
Cut dessert into squares; serve with sauce. Store leftovers covered in freezer; refrigerate leftover sauce.
1 (3.12 ounce) package cook and serve vanilla pudding
2 cups half and half
2 tablespoons dark rum
3 tablespoons white sugar
2 cups heavy whipping cream
2 (18.25 ounce) packages angel food cake mix, prepared in 10 inch round cake pan
1/4 cup brandy
1/4 cup dry sherry
38 fresh strawberries
2 tablespoons raspberry preserves
Combine pudding mix with half and half. Cook on low heat 12 to 15 minutes, or until mixture comes to a boil and partially thickens. Stir well occasionally. Turn off heat and allow to cool slightly. Mix in rum. Chill pudding thoroughly. Whip 1 1/4 cups cream and 1 tablespoon sugar until stiff. Fold into chilled pudding mixture.
Using a brush, coat a deep, 10″” diameter bowl, with raspberry preserves up to within 1 inch of top.
Slice both sponge cakes horizontally into halves. Skim crust off top of both layers. Place top slice, crust side up in bottom of preserves-coated bowl, curving outer edge of layer upward. Combine brandy and sherry, and sprinkle a fourth of the mixture (approximately 2 tablespoons) over the cake slice. Spread 1/3 of the chilled pudding mixture over the surface of the cake slice. Repeat procedure 2 additional times.
Finish by arranging 15 to 18 strawberries on the top of the third layer of pudding and cover with fourth cake layer, crust side down. Sprinkle with remaining brandy-sherry mixture.
Whip the remaining 1 cup cream and 2 tablespoons sugar until stiff. Make mounds of whipped cream around the edge of the bowl and across the diameter with a spoon. Top each mound with a strawberry. Refrigerate at least 2 hours before serving.