Strawberry Delight Punch Recipes

STRAWBERRY DELIGHT

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.

CREAMY STRAWBERRY PUNCH

Steps:

• In a large pitcher or punch bowl, combine the milk, ice cream and lemonade concentrate until smooth. Stir in ginger ale; serve immediately.

STRAWBERRY PUNCH

Steps:

• Blend the first three ingredients in a blender.
• Pour into a punch bowl.
• Add Ginger Ale just before serving.

BRENDA'S STRAWBERRY SLUSH DELIGHT

Steps:

• In a saucepan, dissolve the sugar in the water by bringing it to a boil over medium-high heat. Turn off the heat and allow it to cool.
• Combine the sugar water with the pineapple juice, lemonade, orange juice and pureed strawberries in a 6-quart container. Mix in the rum to taste. Put the entire mixture into a large plastic ice cream pail and freeze overnight.
• To make the drinks to order, scoop 1/2 cup of the frozen mixture into an 8 oz glass. Fill the glass with lemon-lime soda and serve with a straw. Keeps well in freezer for up to one month.

STRAWBERRY DELIGHT

Steps:

• 1. Preheat oven to 325 degrees. Spray 9x13 pan with cooking spray. Mix crust ingredients well and pat into baking dish. It will be a thin crust. Bake 20 minutes. Cool completely. Mix 2nd layers' ingredients by mixing cream cheese with confectioners' sugar with a mixer until smooth. Fold in whipped topping with a spatula or spoon. In another bowl mix strawberry glaze with sweetened strawberries. Spread cream cheese mixture over crust. Top with strawberry mixture, spread evenly. Cover and refrigerate.

STRAWBERRY DELIGHT

Steps:

• 1. Slice and dice strawberries. Set a few to the side for garnish. Cube the angel food cake into bite size pieces.
• 2. Mix sweet condensed milk, pudding mix, and 1 can of water. Put in the fridge and chill for 5-10 minutes. Then fold in yogurt and whipped topping. Leave enough whipped topping aside to cover the top of desert later.
• 3. Layer beginning with enough angel food cake to cover bottom of desert dish, add a few strawberries, then cover with pudding mixture. Start over with cake, strawberries, and pudding mixture. Once more.. Cake and strawberries. Then cover with cool whip. Garnish with sliced berries.
• 4. If any is left... Keep refrigerated.

STRAWBERRY PUNCH

Steps:

• For the strawberry syrup: Heat the strawberries, sugar and 3/4 cup water in a medium saucepan until boiling. Reduce the heat to low and simmer until the mixture thickens and reduces, about 12 minutes. Remove from the heat, cover and let sit to infuse for 10 minutes. Mash the fruit to a pulp, then strain the syrup into an airtight container. Discard the solids. Refrigerate the syrup until ready to use and up to 1 week.
• For the strawberry punch: Combine the strawberry syrup, pineapple juice, orange juice, orange liqueur and rum in a pitcher. Stir until combined, then cover and refrigerate until chilled and ready to serve.
• When ready to use, stir, then divide between 6 glasses filled with ice. Top each beverage with 1/4 cup sparkling wine or sparkling water and garnish with a fresh strawberry.

STRAWBERRY DELIGHT

Steps:

• For the crust: Combine the 1-1/2 cups flour and the melted butter; stir in pecans.
• Pat evenly in the bottom of a 13x9 baking dish.
• Bake in the oven at 350 for about 20 mins or until crust is golden brown around the edges.
• Cool on a wire rack.
• Meanwhile, in a large mixing bowl, beat powdered sugar and cream cheese with an electric mixer on medium speed until combined and smooth.
• Add the 8 ozs thawed Cool Whip; beat until smooth on low speed.
• Spread this mixture over the cooled crust.
• Arrange strawberry slices evenly over the cream cheese mixture.
• Cover and chill in the refrigerator while preparing the top layer.
• For the top layer: In a medium saucepan, combine the granulated sugar, the 1/4 c.
• flour, and the dry strawberry jello; stir in water.
• Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more.
• Remove from heat, cover and set aside to cool (about 30 mins.).
• Spoon cooled gelatin mixture over berries and spread evenly to cover berries.
• Cover and chill in the refrigerator for at least 4 hours and up to 24 hrs.
• Cut into squares to serve.
• Garnish with additional Cool Whip, if desired.