Strawberry Yum Yum Recipes

STRAWBERRY YUM YUM

Steps:

• TO PREPARE STRAWBERRY FILLING - First wash and clean strawberries then slice them. In a medium dish combine strawberries, lemon juice and sugar and boil them at medium heat.
• Meanwhile, combine cornstarch and water in a small dish, then add to strawberry mixture, as soon as it starts boiling. Stir well and boil until it thickens, then remove from heat and let cool at a room temperature.
• TO PREPARE CRUST - Spray 9X13 inch pan with non stick spray. Set aside. Combine graham cracker crumbs with melted butter and save 1/2 cup for later, while pressing the rest on the bottom of 9x13 inch pan.
• TO PREPARE WHIPPED CREAM - beat heavy whipping cream in a large dish with 2 spoonful of sugar and vanilla extract until stiff peaks form and set aside.
• TO PREPARE CHEESECAKE FILLING - beat cream cheese and powdered sugar in a large bowl, until it gets smooth, then, fold in 1/3 whipped cream.
• FINALLY, spread cheesecake filling over graham cracker crust, then strawberry filling comes (make sure it´s completely cooled) and finish with the remaining whipped cream.
• Top with 1/2 cup graham cracker crumbs and fresh strawberries.

STRAWBERRY YUM YUM

Steps:

• Combine the melted butter and graham cracker crumbs to form a crust. Press 3/4 of the mixture into the bottom of a 9x13 dish or pan.
• Add both envelopes of Dream Whip to the milk, and whip until stiff peaks form.
• Add sugar, softened cream cheese, and a pinch of salt, and mix until combined.
• Spread half of the cream cheese mixture evenly over the graham cracker crust.
• Pour the pie filling and place fresh sliced strawberries over the mixture.
• Spread the remaining cream cheese mixture over the pie filling. Sprinkle the top with remaining graham cracker crumbs.
• Cover and refrigerate for at least 3 hours before serving.

RASPBERRY YUM YUM

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix flour, pecans, butter, and brown sugar together in a bowl until crumbly; spread onto a rimmed baking sheet.
• Bake in the preheated oven, stirring often to break up crumbles, until lightly browned, about 10 minutes. Cool crumble to room temperature.
• Sprinkle 1/2 of the crumble into a 9x13-inch baking dish.
• Beat raspberries, white sugar, egg whites, and lemon juice together in a bowl using an electric mixer until smooth and creamy, about 10 minutes. Fold whipped topping into raspberry mixture; pour over crumble in the 9x13-inch dish. Sprinkle remaining crumble over raspberry mixture.
• Freeze raspberry mixture until solid, at least 2 hours. Remove dish from freezer and let stand 10 minutes before cutting into squares.

STRAWBERRY YUM YUM CAKE

Steps:

• Separate eggs and beat whites till stiff. Combine rest of ingredients including egg yolk and beat well. Fold in egg whites. Grease 3 9 inch cake pans and divide mixture between them.
• Bake 20 to 25 minutes.
• Frosting: Cream butter and cream cheese. Add sugars, blend well. Then add vanilla and fold in Cool Whip.
• Cut strawberries into slices, reserve some for top.
• When cake is cool, layer with frosting then strawberries.
• REFRIGERATE cake OVERNIGHT or it will be a total flop!