Strawberry Yum Yums Recipes

STRAWBERRY YUM YUM

Steps:

• TO PREPARE STRAWBERRY FILLING - First wash and clean strawberries then slice them. In a medium dish combine strawberries, lemon juice and sugar and boil them at medium heat.
• Meanwhile, combine cornstarch and water in a small dish, then add to strawberry mixture, as soon as it starts boiling. Stir well and boil until it thickens, then remove from heat and let cool at a room temperature.
• TO PREPARE CRUST - Spray 9X13 inch pan with non stick spray. Set aside. Combine graham cracker crumbs with melted butter and save 1/2 cup for later, while pressing the rest on the bottom of 9x13 inch pan.
• TO PREPARE WHIPPED CREAM - beat heavy whipping cream in a large dish with 2 spoonful of sugar and vanilla extract until stiff peaks form and set aside.
• TO PREPARE CHEESECAKE FILLING - beat cream cheese and powdered sugar in a large bowl, until it gets smooth, then, fold in 1/3 whipped cream.
• FINALLY, spread cheesecake filling over graham cracker crust, then strawberry filling comes (make sure it´s completely cooled) and finish with the remaining whipped cream.
• Top with 1/2 cup graham cracker crumbs and fresh strawberries.

STRAWBERRY YUM YUMS

Steps:

• put in a blender mash up.
• mix everything together.
• pour them in cups.
• freeze tell hard but cold.
• serve them '' enjoy ''.

STRAWBERRY YUMYUM

Steps:

• 1. Tear angelfood cake in small pieces. Place a single layer in the bottom of your bowl.
• 2. cover with a layer of vanilla pudding
• 3. add a layer of strawberries and glaze
• 4. add a layer of Whipped topping
• 5. repeat layers and garnish with sliced strawberries
• 6. Refrigerate till ready to serve. I often make this a day ahead of time and it is very delicious.

YUM YUMS

Steps:

• Soak marshmallows in whipping cream overnight.
• Roll marshmallows in graham cracker crumbs.

STRAWBERRY YUM YUM CAKE

Steps:

• Separate eggs and beat whites till stiff. Combine rest of ingredients including egg yolk and beat well. Fold in egg whites. Grease 3 9 inch cake pans and divide mixture between them.
• Bake 20 to 25 minutes.
• Frosting: Cream butter and cream cheese. Add sugars, blend well. Then add vanilla and fold in Cool Whip.
• Cut strawberries into slices, reserve some for top.
• When cake is cool, layer with frosting then strawberries.
• REFRIGERATE cake OVERNIGHT or it will be a total flop!