Strawberry Whipped Delight Recipes

WHIPPED STRAWBERRY DELIGHT

Steps:

• *Put strawberries in refrigerator so that they can thaw slightly- you will want them to be a bit icy. For the Crust (Make this first so that it has time to cool) Combine flour, pecans, butter, and brown sugar Stir well (in 8 inch square pan) bake at 350 for 15-20 minutes, stirring occasionally and allow to cool Make the Whipped Cream *In a chilled bowl with chilled beaters, beat the cream on high speed until stiff peaks form. This happens quickly. Don't over beat. (Turn off the mixer and pull up the beater, if it holds a peak, it is ready). For the Strawberry Dessert Combine strawberries, sugar, lemon juice, and egg whites in large mixing bowl. Beat at high speed for 8-12 minutes or until stiff peaks form Fold in the whipped cream that has already been whipped. Press about 2/3 of your cooled crust/crumbs into a long dish or round springform pan (whatever you like)- we like to use a spring form. Fill the pan with your strawberry mixture, and sprinkle the top with more of the crumbs/crust. Add Plastic wrap and then foil on top and freeze at least overnight. When ready to serve, wrap a warm dish towel around the sides of the spring form pan briefly to melt around the edges just slightly so that it will neatly release from the cake.

FROZEN STRAWBERRY DELIGHT

Steps:

• Line an 8x4-in. loaf pan with foil, letting edges hang over sides; set aside., In a large bowl, combine milk and lemon juice; fold in 2 cups strawberries and 2 cups whipped topping. Transfer half of the mixture to prepared pan. Sprinkle with cookie crumbs; top with remaining strawberry mixture. Cover and freeze for 6 hours or overnight., To serve, using foil, lift dessert out of pan. Invert onto a serving plate; discard foil. Spread remaining whipped topping over top and sides of dessert; garnish with remaining strawberries. Cut into slices.

STRAWBERRY DELIGHT

Steps:

• Cream together cream cheese and white sugar in a bowl until smooth. Stir in sour cream, almond extract, and 1/2 teaspoon vanilla extract.
• Fold remaining 1 teaspoon vanilla extract and confectioners' sugar into thawed whipped topping in a separate bowl until thoroughly combined.
• Gently fold the whipped topping mixture into the cream cheese mixture until combined.
• Layer the bottom of a glass serving bowl with 1/4 angel food cake pieces. Top with 1/4 cream mixture and a layer of strawberries; continue layering three more times until all the cake and cream mixture is used. Finish with a layer of strawberries. Chill until ready to serve.

STRAWBERRY DELIGHT PIE

Steps:

• Beat cream cheese, confectioners' sugar, and lemon juice together in a bowl with an electric mixer on low speed. Add whipped topping and beat until filling is well-combined. Spoon filling into graham cracker crust.
• Stir strawberries and glaze together in a bowl until berries are coated; lay berries over pie filling. Refrigerate pie until chilled, at least 1 hour.

STRAWBERRY WHIPPED DELIGHT

Steps:

• 1. Place cookies into a processessor and blend them till well crumbled. Then add melted butter and mix till well coated.
• 2. Place Cookie/Butter Mixture into a 9" spring pan and press down till a nice even crust is created. Set aside.
• 3. Place the 2 cups of strawberries into the food processessor and blend till slightly chunky, Not liquified, add the lemon juice and Condensed Milk and mix using a spatula, then add the thawed whippedd cream and fold ingredients together with the spatula.
• 4. Add the strawberry mixture to the springpan on top of the cookie crust and evenly distribute the mixture to make a nice layer.
• 5. Place the cake into the freezer overnight to set. When ready to serve have your extra strawberries ready to go by cutting them to make your desired look and place on top of cake just before serving. If you place the strawberries on top and back into the freezer the strawberries will not thaw as fast as the cake.
• 6. I use the spring pan because it makes it easy to serve by just popping the spring and serving it right on the glass plate, you may need to use a towel ringed in hot water and used to brush the ring to unfreeze it enough to remove the cake.

STRAWBERRY DELIGHT

Steps:

• Combine wafer crumbs, sugar and butter; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
• Beat Neufchatel and 2 Tbsp. milk in large bowl with whisk until blended. Stir in 1/2 the COOL WHIP; spread over crust. Top with strawberries.
• Beat pudding mixes and remaining milk with whisk 2 min.; pour over strawberries.
• Refrigerate 4 hrs.
• Spread with remaining COOL WHIP just before serving.