#3906 - Strawberry Lemonade Pops

(by Shirley McNevich)

1 - 12oz. can frozen lemonade concentrate
3 cups Sprite soda (cold)
16oz. frozen sliced strawberries

In a large bowl add the lemonade concentrate and the Sprite--stir well. In a blender add the frozen strawberries--puree until smooth. If you have trouble with the puree getting too thick and not blending, add some of the lemonade mixture to the blender to thin it out. Add the strawberry puree to the lemonade mixture--mix well. Ladle the mixture into popsicle molds, then freeze until set. If you don't have popsicle molds, fill paper cups 2/3 full with the mixture, freeze for 1 hour (or until slushy), then place popsicle sticks in the centers and freeze until hard. If you don't want to make popsicles, place the mixture into ice cube trays (and freeze them), then serve the ice cubes in regular lemonade.

#3340 - Strawberry Snowball Cake

(by Aunt Eileen [Knouse] Carter)

1 - 6oz. box strawberry Jell-O
2 cups boiling water
1/2 cup white sugar (more if you wish)
2 - 10oz. bags frozen strawberries (thawed but NOT drained)
2 - 8oz. containers Cool Whip
1 box angelfood cake mix
Baker's angelflake coconut
a few whole strawberries (sliced)

Prepare angelfood cake according to box directions, then cool the cake completely. In a large bowl add strawberry Jell-O powder and boiling water--stir with a whisk until dissolved. Add white sugar and thawed strawberries/juice--stir well. Taste--add more white sugar if desired, then stir again. Refrigerate until mixture starts to gel, then remove from refrigerator. Break the angelfood cake into walnut sized pieces. Add the cake pieces and one container of Cool Whip to the Jell-O mixture--stir to mix. Spread the whole mixture into a glass baking dish. Spread the second container of Cool Whip over the whole top. Sprinkle some coconut over the top of the Cool Whip. Arrange some sliced strawberries over the top. Refrigerate until cold.

#2655 - Whipped Strawberry Salad

(by Aunt Faye [Herman] Minier)

1 - 6oz. box strawberry Jell-O
2 cups boiling water
1 pint frozen strawberries
1 - 10oz. can Dole crushed pineapple (drained)
2 ripe bananas (peeled and mashed)
Cool Whip

In a bowl add strawberry Jell-O and boiling water--stir until dissolved. Add frozen strawberries--stir until melted. Add drained pineapple and mashed bananas--stir until mixed. Pour mixture into a glass baking dish. Refrigerate overnight. Spread Cool Whip on top before serving.

#2648 - Hawaiian Strawberry Punch

(by Shirley McNevich)

1 - 32oz. can original Hawaiian punch
1 - 32oz. can pineapple juice
1 can frozen Minute Maid orange juice concentrate (no pulp)
1 - 2 liter bottle bottle of Sprite OR 7Up
1 box frozen strawberries (thawed)
2 oranges (sliced but not peeled)

Refrigerate Hawaiian punch, pineapple juice and Sprite until very cold. In a punch bowl add Hawaiian punch, pineapple juice and frozen orange juice concentrate--stir until orange juice thaws and mixes. Add thawed strawberries--stir. Add Sprite--stir to mix. Float the orange slices on top.

#2180 - Pretzel Jell-O

(by Shirley McNevich)

2 cups coarsely crushed salted pretzels
3/4 cup melted butter
3 TBSP white sugar + 1/2 cup white sugar
1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
1 - 6oz. box strawberry Jell-O
2 cups boiling water
2 - 10oz. boxes frozen strawberries (slightly thawed)

In a bowl add crushed pretzels, melted butter and 3 TBSP white sugar--mix with a spoon. Spread the mixture into the bottom of a greased glass 9 x 13 baking dish. Bake at 400 degrees for 8 minutes--cool completely. In a mixer add 1/2 cup white sugar, cream cheese and Cool Whip--beat until smooth. Spread the mixture over the cooled crust. In a bowl whisk the boiling water and Jell-O mixture until powder dissolves. Add both boxes of strawberries to the Jell-O mixture--stir until mixed. Cool to room temperature, then pour the Jell-O mixture over the cream cheese mixture. Refrigerate until cold.

#1862 - Ice Cream Jell-O

(by Shirley McNevich)

1 - 3.5oz. box strawberry Jell-O
1 cup hot water
1 bag frozen strawberries (DO NOT thaw)
1 cup good quality vanilla ice cream

In a bowl add Jell-O and hot water--stir until mixed. Add frozen strawberries--keep stirring until strawberries separate. Add ice cream--stir until smooth. Refrigerate for 30 minutes, then stir and serve. Keep refrigerated.

#1252 - Sour Cream Strawberry Salad

(by Shirley McNevich)

1 - 6oz. box strawberry Jell-O
1 - 8oz. can Dole crushed pineapple (drained)
2 - 10oz. bag frozen sliced strawberries (thawed--do NOT drain)
1 cup boiling water
3 bananas (peeled and sliced into coin shaped pieces--don't slice until ready to add)
1 cup chopped walnuts (optional)
1 pint Breakstone's sour cream

In a large pot add Jell-O and boiling water--stir until dissolved. Add drained crushed pineapple, thawed strawberries (and juice), sliced bananas and nuts--stir until mixed. Scoop half of the mixture into a 2 qt. casserole dish and refrigerate it for 2 hours or until firm. Remove from refrigerator, spoon all of the sour cream over the top and smooth it out. Scoop the rest of the strawberry mixture on top of the sour cream. Refrigerate overnight before serving.

#938 - Strawberry Cream Cheese Dessert

(by Shirley McNevich)

1 cup graham cracker crumbs
2 TBSP butter (melted)
1 - 3oz. box strawberry Jell-O
1 cup boiling water
1 - 16oz. bag frozen sliced strawberries (thawed and sweetened to your taste)
1 TBSP lemon juice
4oz. Philadelphia cream cheese (softened)-- 1/2 on an 8oz. package
1/2 cup Domino's powdered sugar
1 tsp. vanilla
a dash of salt
1 cup heavy whipping cream (whipped)--OR Cool Whip
fresh sliced strawberries for garnish

In a bowl add graham crackers crumbs and melted butter--mix. Press graham cracker mixture into a greased 8" square baking dish. Bake at 325 degrees for 10-14 minutes or until browned--cool completely. In a separate bowl add Jell-O and boiling water--stir until dissolved. Add thawed, sweetened strawberries and lemon juice--stir. Refrigerate strawberry mixture for 90 minutes or until partially set. In a mixer add cream cheese, powdered sugar, vanilla and salt--beat. Remove from mixer and add whipped cream or Cool Whip--stir. Spread half of the cream cheese mixture over cooled crust. Put the rest of the cream cheese mixture in the refrigerator. Pour all of the Jell-O mixture on top of cream cheese mixture in the crust--refrigerate until Jell-O is completely firm. After the Jell-O has set completely, spread remaining cream cheese mixture on top. Refrigerate overnight and garnish with fresh sliced strawberries.

#829 - Strawberry Punch

(by Shirley McNevich)

1 - 48oz. bottle Ocean Spray CranStrawberry drink (if your grocery store only has the 64oz. size, you can estimate)
2 quarts softened premium strawberry ice cream
2 cups frozen strawberries (thawed to room temperature)
3 - 12oz. cans of Sprite soda

In a punch bowl, pour in the CranStrawberry drink. Add the thawed strawberries--stir gently with a whisk. Add the softened ice cream--stir gently with a whisk. Open two of the cans of Sprite--pour into the mixture and whisk gently. If it seems too thick for your taste, add the third can of Sprite. Serve immediately.

#810 - Strawberry Cool Whip Cake

(by Shirley McNevich)

1 - 6oz. box strawberry Jell-O (DRY--do NOT mix according to box directions)
1 - 16oz. package frozen sliced strawberries (thawed but NOT drained)
1 box Duncan Hines white cake mix
3/4 cup canola oil
1/2 cup water
3 TBSP flour
Frosting: 1 - 8oz. Cool Whip, fresh sliced strawberries for garnish

In a mixer add dry Jell-O, dry cake mix, flour, water, and canola oil--beat until smooth. Add 1 - 16oz. package of sliced strawberries--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 35-40 minutes--test with a toothpick for doneness. Make sure Cool Whip has been refrigerated for 2 hours. Spread Cool Whip on cooled cake. Garnish with the fresh sliced strawberries (dry the strawberries on paper towels if they are too wet).

#739 - Strawberry Bread

(by Shirley McNevich)

3 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 TBSP cinnamon
2 cups white sugar
3 beaten eggs
1 cup canola oil
2 - 10oz. packages frozen sliced strawberries (thawed and drained)

In a bowl add flour, baking soda, salt, cinnamon and white sugar--stir to mix. Add beaten eggs and canola oil--stir well. Add sliced strawberries--stir just until mixed. Pour batter into two greased and floured bread loaf pans. Bake at 350 degrees for 1 hour or until inserted toothpick comes out clean.

#367 - Strawberry Ambrosia Salad

(by Shirley McNevich)

1 - 3oz. package strawberry Jell-O
1 - 3oz. package raspberry Jell-O
2 cups boiling water
1 - 10oz. package frozen, sliced, and sweetened strawberries (if you use fresh strawberries, slice them and add sugar to your taste)
1/2 cup cold water
1 - 8 .25oz. can Dole crushed pineapple AND its juice
1/2 cup Baker's angelflake coconut
2/3 cup Carnation evaporated milk

In a bowl, add Jell-O mixes and boiling water--stir until dissolved. Add the frozen strawberries into the Jell-O and stir until frozen strawberries separate (if using fresh strawberries, just stir until mixed). Add the cold water, crushed pineapple and pineapple juice--stir. When cooled enough, put in refrigerator until it starts to gel. Bring it out of refrigerator, add the coconut and evaporated milk--stir well. Pour everything into a 5 cup Jell-O mold. Chill at least 6 hours before serving. To unmold, run hot water on the outside of the mold and turn it upside down on a plate.

#265 - Strawberry Daiquiri Punch

(by Shirley McNevich)

6 cups fresh or frozen strawberries
1 - 6oz. container limeaid frozen concentrate
3/4 cup pineapple juice
1 - 16oz. bottle Sprite (chilled)
2 cups ice cubes
fresh strawberries for decoration (optional)

Remove stems and caps from fresh strawberries--thaw frozen berries after measuring and do not drain. Place strawberries half at a time in a blender--cover, blend until smooth. Transfer all blended berries to a large pitcher and stir in limeaid and pineapple juice. Cover and chill until serving. Just before serving, stir in the Sprite and the ice. Serve in a punch bowl and add fresh strawberries as decoration if you wish.

#18 - Strawberry Salad

( by Nancy Horton - friend)

1 six oz. package of strawberry Jello
3 cups of boiling water
2 cups of frozen strawberries

Pour hot water into bowl and mix with Jello until dissolved. Stir in frozen strawberries. When cool, refrigerate.

After it starts to thicken, beat with mixer. Add 1 8 oz. container of Cool Whip and beat with mixer. Pour into plastic or glass storage bowl and refrigerate overnight.