#3897 - Open Face Fruit Pie

(by Shirley McNevich)

1 refrigerated pie crust dough
1 1/2 peaches (peeled and sliced)
1/2 pint fresh strawberries (cleaned and sliced)
1/4 pint fresh blueberries
2 TBSP white sugar
3 TBSP flour
3 TBSP turbinado sugar + extra
1 egg white

Grease a cookie sheet. Spread the pie crust dough on the center of the cookie sheet. Spray the top of the pie dough with Pam. In a bowl add peach slices, sliced strawberries and blueberries--toss to mix. Let the fruit sit for 20 minutes, then drain off any liquid. Add the white sugar and flour to the fruit--toss to coat. Spread all of the fruit over the pie crust, leaving a 1" border all the way around with no fruit. Start folding up the edge of the crust over the edge of the fruit and pinch the dough into pleats. Continue all the way around the pie crust. In a bowl add the egg white--beat with a fork. Use a pastry brush to brush the edge of the pie crust with the beaten egg white. Sprinkle the turbinado sugar evenly over the fruit. Bake at 450 degrees 15-20 minutes or until bottom of crust is browned. Cool completely before cutting. Sprinkle more turbinado sugar over the fruit before serving (if you wish).

#3556 - Strawberry Rhubarb Crumble

(by Shirley McNevich)

1 cup white sugar
3 TBSP flour + 1 1/2 cups flour
4 cups sliced strawberries
4 cups diced rhubarb
1 cup Domino's dark brown sugar (packed)
1 cup butter
1 cup Quaker quick oats

In a bowl add white sugar, 3 TBSP flour, all of the sliced strawberries and all of the diced rhubarb--toss to coat. Spread the mixture in the bottom of a greased 9 x 13 cake pan. In a bowl add 1 1/2 cups four, brown sugar, butter and oats--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture evenly over the strawberry mixture. Bake at 375 degrees for 40-50 minutes or until crispy and browned.

#3541 - Strawberry Poke Cake

(by Shirley McNevich)

1 box Duncan Hines supreme white cake mix
1 - 3oz. box strawberry Jell-O
1 cup boiling water
1/2 cup ice cold water
1 - 3oz. box Jell-O white chocolate INSTANT pudding mix
1/3 cup milk
1 - 8oz. Cool Whip (thawed)
1 cup sliced fresh strawberries
1/2 cup fresh blueberries

Prepare the white cake mix in a greased 9 x 13 cake pan according to box directions. Cool the cake for 1 hour. Use a meat fork or a skewer to poke holes all over the cake about 1/2" apart. In a bowl add strawberry Jell-O powder and the boiling water--stir well until dissolved. Add the ice water--stir until mixed. Pour and spread the Jell-O mixture all over the cake so that it soaks down into the holes. Refrigerate the cake until cold. In a bowl add white chocolate pudding mix and the milk--beat until thickened. Add the Cool Whip--stir to mix. Frost the cake with the white chocolate mixture. Arrange the sliced strawberries and blueberries any way you wish over the frosting. Keep refrigerated.

#3512 - Fruity Sliced Jell-O

(by Shirley McNevich)

1 - 3oz. box orange Jell-O
1 - 3oz. box lemon Jell-O
1 - 3oz. box strawberry Jell-O
1/2 cup drained mandarin oranges
1/2 cup drained Dole crushed pineapple
1/2 cup fresh sliced strawberries
2 - 12oz. cans Carnation evaporated milk (NOT condensed)

Spray a bread loaf pan with Pam (inside bottom and inside sides). In a bowl add orange Jell-O powder and 1/2 cup boiling water--stir to mix. Let it sit for 10 minutes, then pour it into a blender along with the mandarin oranges and 1 cup of the Carnation milk--puree the mixture until well blended, then pour the mixture into the loaf pan. Refrigerate the loaf pan until the first layer is set. In a bowl add lemon Jell-O and 1/2 cup boiling water--stir to mix. Let it sit for 10 minutes, then pour it into a blender along with the crushed pineapple and 1 cup of the Carnation milk--puree the mixture until well blended. Remove the loaf pan from the refrigerator--pour the lemon mixture over the orange mixture--return it to the refrigerator until the lemon layer is set. In a bowl add the strawberry Jell-O and 1/2 cup boiling water--stir to mix. Let it sit for 10 minutes, then pour it into a blender along with the sliced fresh strawberries and 1 cup of the Carnation milk--puree the mixture until well blended. Remove the loaf pan from the refrigerator--pour the strawberry mixture over the lemon layer--refrigerate overnight. When ready to serve, use a knife to loosen all the way around the sides, dip the bottom of the loaf pan in hot water for 20 seconds, place a cake plate over the top of the loaf pan and shake the loaf pan while turning it upside down so the Jell-O mixture inverts on to the cake plate. Use a wet knife and spatula to slice and serve.

#3436 - Strawberry Pretzel Cake

(by Shirley McNevich)

2 cups finely crushed thin pretzel sticks
1/2 cup white sugar
2/3 cup butter (melted)
12oz. Philadelphia cream cheese (softened)
2 TBSP milk
1 cup Cool Whip (thawed)
2 cups boiling water
1 - 6oz. box strawberry Jell-O
1 1/2 cups ice water
4 cups fresh strawberries (sliced)

In a bowl add finely crushed pretzels, 1/4 cup white sugar and melted butter--stir to mix. Press the mixture into the bottom of a 9 x 13 cake pan. Bake at 350 degrees for 8-10 minutes or until lightly browned. Cool completely. In a mixer add cream cheese--beat. Add 1/4 cup white sugar and the milk--beat. Remove bowl from mixer--add thawed Cool Whip--stir until mixed. Spread the mixture evenly over the cooled pretzel crust. Place the pan in the refrigerator. In a bowl add strawberry Jell-O powder and boiling water--stir until dissolved. Add ice water--stir until mixed. Refrigerate the mixture until it starts to gel. Once it starts to gel, remove the bowl from the refrigerator and add the sliced strawberries--stir to mix. Spread the Jell-O mixture over the cream cheese mixture. Refrigerate for a few more hours before serving.

#3392 - Cream Cheese Berry Tart

(by Shirley McNevich)

Crust: 1/2 cup Domino's powdered sugar; 1 1/2 cups flour; 1 1/2 sticks softened butter

Batter: 1 - 8oz. Philadelphia cream cheese (softened); 1/2 cup white sugar; 2 tsp. vanilla

Topping: fresh strawberries (your choice of amount); fresh blueberries (your choice of amount); fresh raspberries (your choice of amount)

In a bowl add powdered sugar and flour--stir to mix. Slice the softened butter into small pieces and add it to the flour mixture--mix with a pastry blender to make crumbs. Grease a 12" tart pan and press the crust mixture all over the bottom, up the sides and into all of the tart pan crevices. Spray the inside of the crust with Pam. Bake at 350 degrees for 11-13 minutes or until lightly browned. Cool completely. In a mixer add cream cheese--beat. Add white sugar and vanilla--beat until smooth. Pour the batter into the cooled crust. Wash all of the berries and drain them, then slice the strawberries. Arrange strawberry slices, whole blueberries and whole raspberries all over the cream cheese mixture (slightly pressing them down into the cream cheese). Refrigerate until cold before cutting and serving.

#3178 - No Bake Strawberry Dessert

(by Shirley McNevich)

1lb. fresh strawberries (sliced)
2 TBSP white sugar (more if you wish)
1 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk
1 TBSP vanilla
1/2 of a 10oz. box Lorna Doone shortbread cookies
2 TBSP butter (melted)
1 can Reddi-Whip whipped cream (chilled) OR 1 - 8oz. Cool Whip (thawed)

In a mixer add cream cheese--beat. Add vanilla--beat. Slowly add Eagle brand milk--beat until smooth. Remove bowl from mixer and refrigerate cream cheese mixture until cold. In a glass bowl add sliced strawberries and white sugar--toss to coat, then cover the bowl and refrigerate until you're ready to serve. Place the shortbread cookies in a Ziploc bag and crush them with a rolling pin (or crush them with a food processor). When ready to serve, add melted butter to cookie crumbs--stir well. Spread the cookie crumbs on the bottom of an 8 x 8 glass baking dish. Spread the cream cheese mixture over the cookie crumbs (if the mixture is very cold, you will have to spoon it over the cookie crumbs). Spread the sugared strawberries all over the top. Top the whole mixture with Reddi-Whip or Cool Whip and serve immediately.

#2924 - Strawberry Pineapple Frosting

(by Shirley McNevich)

2 envelopes Dream Whip
2/3 cup milk
6oz. Nestle's white chocolate bits (melted according to bag directions)
1/4 cup strawberry preserves
1 - 8oz. can Dole crushed pineapple (well drained)
1 cup sliced fresh strawberries

In a mixer add both envelopes of Dream Whip and milk--beat on low until mixed, then beat on high speed for 4 minutes or until thickened. Turn speed back to low--add melted white chocolate bits and strawberry preserves--beat until mixed, then beat on high speed until thick and creamy. Remove bowl from mixer--add drained pineapple and sliced strawberries--stir until mixed. Refrigerate frosting for 15 minutes before frosting a cake.

#2899 - Strawberry Tube Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 - 3oz. box strawberry Jell-O
1 cup canola oil
4 eggs
1/2 cup thawed sliced strawberries
Frosting: 1/2 cup softened butter; 1lb. Domino's powdered sugar; 1/2 cup thawed sliced strawberries

In a mixer add cake mix, Jell-O powder, canola oil and eggs--beat well. Add 1/2 cup sliced strawberries--beat well. Pour batter into a greased and floured 9" tube cake pan. Bake at 350 degrees for 65-75 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen the edges and invert on to a cake plate. Cool completely. Frosting: in a mixer add softened butter and 1/2 cup sliced strawberries--beat well. Slowly add powdered sugar--beat well. If frosting is too thick add a little milk and beat again. Frost the cake.

#2728 - Cookie Cheesecake

(by Shirley McNevich)

Crust: 2 cups soft coconut macaroon cookie crumbs; 3 TBSP Parkay margarine (melted)

Filling: 4 - 8oz. Philadelphia cream cheese (softened); 1 cup white sugar; 4 eggs; 1 TBSP vanilla; 2 cups sliced strawberries

In a bowl add cookie crumbs and melted margarine--stir to mix. Press the mixture into the bottom and 1" up the sides of a 9" springform cheesecake pan. Bake at 325 degrees for 12 minutes. Filling: in a mixer add all of the cream cheese--beat. Add 1 cup white sugar--beat. Add eggs--beat. Add vanilla--beat. Pour the batter into the crust--bake at 325 degrees for 55-60 minutes or until center is almost set. Cool completely, then refrigerate overnight. Place sliced strawberries over the top before serving.

#2306 - Fresh Strawberry Glaze

(by Shirley McNevich)

1/3 cup sliced strawberries
2 1/2 cups Domino's powdered sugar

Let strawberries sit on your counter until they are room temperature, then slice them until you have 1/3 cup of sliced strawberries. In a bowl add sliced strawberries--mashed them with a potato masher. Pour mashed strawberries into a blender--blend on high speed until smooth. In a mixer add strawberry mixture--while beating on low speed, slowly add powdered sugar. Beat until mixed, then beat on high until smooth. Allow the glaze mixture to set for a few minutes. Use as a glaze for cupcakes, bundt cakes, donuts, etc. If glaze seems too thin, add a little more powdered sugar and beat again.

#2132 - Frozen Strawberry Pie

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 Oreo cookie ready-made pie crust
1 cup cold milk
1 - 3.4oz. box Jell-O vanilla instant pudding
1 1/2 cups Cool Whip (thawed)
20 Nilla wafers (broken into small pieces)
1 cup sliced fresh strawberries
1/2 cup strawberry ice cream topping

In a mixer add cream cheese--beat. Add milk--beat. Add vanilla pudding mix--beat for 2 minutes. Remove bowl from mixer--add Cool Whip--stir. Add Nilla wafer pieces and strawberries--stir. Pour mixture into the pie crust. Spread the strawberry ice cream topping over the top, then use a tableknife to swirl the strawberry topping through the cream cheese mixture. Freeze until firm.

#1971 - Strawberry Delight

(by Shirley McNevich)

1 1/2 cups flour + 1/4 cup flour
1/4 cup butter (melted)
3/4 cup chopped pecans
2 cups Domino's powdered sugar (sifted)
1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
3 cups sliced strawberries
1 cup white sugar
3 TBSP strawberry Jell-O powder
1 cup water

Grease a 9 x 13 glass baking dish. In bowl add 1 1/2 cups flour, melted butter and chopped pecans--stir until mixed. Press the mixture into the bottom of the greased baking dish. Bake at 350 degrees for 20 minutes, then cool completely. In a mixer add powdered sugar and cream cheese--beat. Add Cool Whip--beat. Spread the mixture on the cooled crust. Arrange the strawberries over the top of the Cool Whip mixture. Refrigerate for 1 hour. In a saucepan over low heat add 1/4 cup flour, white sugar, Jell-O powder--stir. Slowly add water--stir. Bring to a boil while stirring. When mixture starts to get thick, cook and stir for 1 more minute. Remove from heat--cool to room temperature. Spread the mixture over the top of the sliced strawberries. Refrigerate overnight.

#1178 - Strawberry Sour Cream Jell-O

(by Shirley McNevich)

1 - 6oz. box strawberry Jell-O
2 cups boiling water
1 lb. frozen strawberries (thawed) or fresh sliced strawberries
1 - 20oz. can Dole crushed pineapple (drained)
2 bananas (peeled and sliced into coin shaped pieces--don't slice until ready to use)
1 - 8oz. Breakstone's sour cream

In a bowl add Jell-O and boiling water--stir until dissolved. Add the strawberries, drained pineapple, and banana pieces--stir. Pour half of the Jell-O/fruit mixture into a 2 or 3 qt. casserole dish--let it cool to room temperature, then refrigerate the casserole dish until it starts to gel. Remove from refrigerator, add the sour cream as the next layer in the casserole dish, then pour the rest of the Jell-O/fruit mixture on top of the sour cream--refrigerate until very cold.

#883 - Strawberry Daiquiri Cake

(by Shirley McNevich)

1 box Betty Crocker Super Moist white cake mix
3/4 cup cold water
1 envelope strawberry flavored (unsweetened) Kool-Aid
3/4 tsp. rum extract
1 TBSP lime peel
1 - 10oz. bag frozen sliced strawberries (thawed but do NOT drain)
8 whole strawberries
1 - 12oz. Betty Crocker vanilla frosting (or make your own)
2 eggs

In a mixer add cake mix, water, dry strawberry Kool-Aid powder, eggs--beat. Add lime peel, rum extract--beat. Add sliced strawberries and their juice--beat. Grease a 9 x 13 cake pan--pour batter into cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Let cake completely cool. Frost the cake with the ready-made frosting (or make your own). Refrigerate. Slice the whole strawberries and arrange on top just before serving (or the strawberry juice will get all over the frosting).