Since it is strawberry season I'd like to share with you.
Shoney’s Strawberry Pie from Jean Cox
1 3/4 cup sugar
1 3/4 cup water
1/4 cup cornstarch
3 oz. strawberry Jell-O
Strawberries (frozen ones not recommended)
Cook first three ingredients until thick.
Add 1 package (3 oz.) Jell-O and stir.
Place uncooked strawberries in a baked pie shell
(or graham cracker crust).
Pour cooked mixture over berries.
Chill in refrigerator. Top with whipped cream.
Makes one 9 inch pie or two small ones.
Strawberry Dessert “Pizza” Jean Cox
1 pkg. (20 oz. or 18 1/2 oz.) sugar cookie dough
1 pkg. (8 oz.) Philadelphia cream cheese, softened
1 tub (8 oz.) Cool Whip Topping, thawed
1 Pt. (2 cups) fresh strawberries
1/3 C Sugar
Let dough set out until soft, then press it into a greased 12 inch pizza pan.
Bake at 350º for 20 minutes or until golden brown,
Cool in the pan on a wire rack.
Beat the cream cheese and sugar with electric mixer on high speed until well blended.
Gently stir in the whipped topping.
Spread the cream cheese mixture over the crust.
Top with strawberries.
Serve immediately or cover and refrigerate until
ready to serve.
Will keep 2—3 days in the refrigerator.
Strawberry Delight — Low Fat From Jean Cox
1 Angel food cake
1 Low fat or fat free condensed milk
1 8 oz. lite or fat free sour cream
1 12 oz. lite or fat free Cool Whip
2 Pts. (4 cups) fresh strawberries, sliced
1 Medium and 1 Large bowl
SAUCE: (medium bowl)
Mix together condensed milk, Cool Whip and sour cream.
LAYER: (large bowl)
1/2 angel food cake torn into bite size pieces.
1/2 fresh strawberries
1/2 sauce mixture.
Repeat with remaining cake, strawberries and sauce mixture.
Top with whole fresh strawberries
And, knowing me, I would try it without ANY of the fat-free stuff!