Strawberry Whipped Topping Dessert Recipes

STRAWBERRY WHIP

Steps:

• Combine gelatin with 2 cups boiling water; mix well. When dissolved, add 2 cups cold water, mix and refrigerate.
• Before gelatin is completely firm, stir in strawberries and thawed whipped topping. Refrigerate until completely chilled.

STRAWBERRY WHIPPED TOPPING DESSERT

Steps:

• Place the gelatin in a large bowl, add the boiling water, and stir for 2 minutes, or until completely dissolved. Cut the strawberries in quarters and add to the gelatin. Add the whipped topping and stir until combined. Tear the angel food cake into 1- to 2-inch pieces and place half of them in the bottom of a 9 by 13-inch baking pan. Spread half of the strawberry mixture over the cake and repeat with a second layer of cake and strawberries. Refrigerate for at least 2 hours before serving. Cut into squares and place on small serving plates.

STRAWBERRY PIE WITH WHIPPED TOPPING

Steps:

• Roll out dough 1/8 inch thick on a lightly-floured surface; fit it into a 10 inch glass pie plate, crimping edge decoratively.
• Chill for 30 minutes.
• Prick pastry lightly with a fork, line with foil and weight with dry beans or pie weights.
• Preheat oven to 375F and bake crust for 10 minutes, remove beans and foil, sprinkle bottom with almonds, and bake 10-12 minutes more, or until almonds are golden.
• Let cool.
• Hull and slice 1 pint of the strawberries and in a saucepan, combine them with ¼ cup water and sugar.
• Bring to a boil, stirring until sugar is dissolved, and simmer 3 minutes.
• In a small bowl, stir together cornstarch and ¾ cup water, add to cooked strawberries and bring to a boil.
• Simmer, stirring, for 3-5 minutes, or until thickened, and stir in lemon juice.
• Hull remaining 1 ½ pints strawberries, arrange in pie shell, and pour cooked strawberry mixture over.
• Chill pie for 3-4 hours or until set.
• In a chilled bowl, beat cream, vanilla extract and icing sugar until it holds soft peaks and serve with pie.

EASY STRAWBERRY JELLO SALAD WITH COOL WHIP

Steps:

• Boil one cup water on stove top, and mix into bowl with jello powder in mixing bowl. Add in one cup cold water and stir. Chill jello, preferably in a shallow pan, for about 45 minutes or until it is completely cool, just starting to set. Pour the jello into a large mixing bowl. Mix the jello up vigorously, for about one minute. Using an electric mixer is great for this step. But watch out it splashes. This breaks up any jello bits that have started to set, and adds air to the mix. Then fold in the Cool Whip and then strawberries. Mix completely, but be gentle and don't deflate the mix by stirring too aggressively. If you want to add in mini marshmallows, do it now. Add them in about 1/2 cup at a time to make sure you don't overdo it. Transfer to a 9×13 pan for serving, or into individual dishes if you prefer. You can top with whipped cream and sliced strawberries if you prefer. If you want to dress up this dish, spread a spoonful of strawberry jam in the bottom of a glass dessert dish or shallow glass. Then add the salad mix. After the dish has chilled, dollop with some fresh whipped cream and a slice of strawberry.

WHIPPED DESSERT TOPPING

Steps:

• Thoroughly chill a small mixing bowl in the refrigerator.
• In another small bowl, soften gelatin with 2 teaspoons of cold water, then add boiling water, stirring until gelatin is completely dissolved.
• Set aside and cool until tepid.
• In a chilled mixing bowl, beat ice water and nonfat dry milk at high speed until mixture forms stiff peaks.
• Add sugar, still beating, then oil and gelatin.
• Cover and freeze for about 15 minutes, then transfer to refrigerator until ready for use.
• Stir before using to retain a creamy texture.