Time 2h40m Number Of Ingredients 12 Steps:
In a medium bowl mix together the graham cracker crumbs, sugar, almond extract and melted butter. Press the mixture into an 8×8 dish. Flatten the mixture using the bottom of a flat glass. Place in the freezer for 30 minutes.
Time 15m Yield 6-8 servings. Number Of Ingredients 6 Steps:
In a bowl, crush strawberries. Add food coloring if desired. Beat in pudding mix until smooth. Fold in whipped topping. Pour into crust; sprinkle with coconut. Chill until ready to serve. Store leftovers in the refrigerator.
Time 1h10m Yield 8 Number Of Ingredients 7 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.
Time 30m Yield 12 Number Of Ingredients 9 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.
Time 12h30m Yield 20 serving(s) Number Of Ingredients 12 Steps:
Mix base ingredients together. Press into 9"x13" pan. Bake at 350F 20-25 minutes. Watch carefully near the end that it doesn’t overbrown. Cool completely. Mix cream cheese layer ingredients together till well blended. Spread over base. Chill. Mix strawberry layer ingredients. VERY IMPORTANT: the strawberries need to be completely thawed or it will not set up properly. Pour over cream cheese layer. Chill overnight. Garnish with your choice of topping. I like to cut into individual servings and pipe a dollop of whipped cream and a slice or two of fresh strawberry on each.
Time 4h20m Yield 20 servings Number Of Ingredients 8 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.
More about “strawberry delight recipes”
Time 1h Yield 16 serving(s) Number Of Ingredients 11 Steps:
Mix the first 3 ingredients together for the crust then mix in pecans. Use a 9x13-inch pan; spray with nonstick spray and then press crust mixture in the bottom of the pan evenly. Bake for 10 to 15 minutes at 350°F. Let crust cool completely. For Filling: Whip cream cheese and sugar together; add Cool Whip and mix until light and fluffy. Spread over your crust and chill until you are ready to place your strawberries on top of the filling. Wash and slice your fresh strawberries and place then over the top of your filling. Cook first 3 ingredients together on stove top until thick (you may have to add a little more cornstarch to make sure mixture gets thick). Stir in your strawberry Jello and pour over your fresh strawberries and cream cheese filling. Let chill for 3-5 hours. Slice and serve with a little Cool Whip on top with a slice of fresh strawberry for garnish.
