INGREDIENTS:
1 1/2 c. cold milk
1 pkg. instant vanilla pudding
2 c. Cool Whip
1 c. quart strawberries
1 pie shell, cooked & cool (9 inch)
1 c. whole strawberries
DIRECTIONS:
Pour milk into bowl and add pudding mix. Beat slowly with rotary beater until blended (2 minutes). Blend in 1/2 cup Cool Whip. Fold in quartered strawberries. Pour into pie shell. Chill. Top with remaining Cool Whip and garnish with whole strawberries
INGREDIENTS:
Strawberry Jello
3/4 c. boiling water
1/2 c. ice cubes
Vanilla instant pie filling
3/4 c. milk
2 c. Cool Whip
Strawberries
DIRECTIONS:
Mix Jello with boiling water and ice cubes. Mix vanilla instant pie filling with 3/4 cup milk. Mix both mixtures with Cool Whip and strawberries. Freeze 1 hour.
INGREDIENTS:
1 (9-inch) baked pie shell
2 qts. fresh strawberries
3 tbsp. corn starch
1 c. sugar
2 tbsp. lemon juice
2 tbsp. sugar
1/2 pt. whipping cream
DIRECTIONS:
Crush enough strawberries with a fork to make 2 cups crushed strawberries. Combine the cornstarch, sugar, and lemon juice and mix with the crushed berries in a saucepan. Cook on the burner-with-a-brain at 200-225 degrees, medium-high flame, stirring occasionally until thick and clear. Cool.
Sprinkle pie shell with confectioners sugar. Arrange remaining whole strawberries in pie shell. Pour cooled mixture over strawberries. Serve with whipped cream