Strawberry Heaven Dessert

 

SERVINGS 15

1 pre-made angel food cake

1 (16 ounce) container Cool Whip

8 ounces cream cheese

1 cup sugar, divided

1 teaspoon vanilla extract

1 quart fresh strawberries, sliced

3 tablespoons cornstarch

1 (3 ounce) package strawberry Jell-O gelatin dessert

1 tablespoon lemon juice

1 cup water

DIRECTIONS

In medium saucepan, combine 1/2 cup of sugar, cornstarch, Jello, lemon juice, and water.

Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.

Set aside to cool slightly.

Stir in sliced strawberries.

Tear angel food cake into 1 inch pieces and toss with 2 cups of the Cool Whip.

Press into 9×13 inch pan (I use glass so you can see the pretty layers).

Set aside.

Combine cream cheese, 1/2 cup remaining sugar, and vanilla in mixer bowl.

Beat until smooth.

Stir in remaining Cool Whip.

Spread evenly over cake layer.

Pour cooled strawberry mixture over cream cheese layer, spreading to cover cake evenly.

Refrigerate 2 to 3 hours before serving.

Note: You may substitute a 16 ounce bag of frozen whole strawberries, thawed and chopped, for the fresh strawberries.

Strawberry Delight Dessert

CRUST
1 cube butter, melted
1 cup flour
2/3 cup graham cracker crumbs
1/3 - 1/2 cups finely chopped pecans

Mix together and pat down firmly in a 9" X 13" baking dish.
Bake at 350 12 to 15 minutes.
Cool

FILLING
1 12-oz Cool Whip
1 8-oz cream cheese
1 cup powdered sugar
1 tsp vanilla

Mix cream cheese until creamed.
Blend in powdered sugar and vanilla.
Mix in Cool Whip.
Pour evenly over cooked crust.

TOPPING
1 pkg Danish Dessert - Make according to pie glaze directions.  Cool.
Add 2 - 3 cups sliced strawberries.
Pour over cream cheese filling.
Chill and enjoy.

Strawberry Cream Cheese Cake (Makes two cakes)

Dissolve 2 pkgs. (4 3/4 oz each) Danish Dessert in 3 cups tap water.
Boil according to pkg. directions.

While still hot, stir in 4 pkgs. frozen strawberries - DO NOT DRAIN
Set aside to cool.  (If berries are whole or in large pieces, dice)

Prepare 1 pkg. white cake mix according to directions.
Divide cake batter between 2 - 13" X 9" cake pans that have been greased and floured or sprayed.
Bake at 350° for about 15 minutes, until springy.  Cool completely.

Whip 1 1/2 pints whipping cream with 1/2 cup powdered sugar.  Set aside.

Cream 2 8-oz pkgs. cream cheese with 2 cups powdered sugar using electric mixer.

Fold whipped cream mixture into cream cheese mixture.

Divide this evenly and spread on top of the two cooled cakes
Seal edges making sure whipped mixture touches all sides of the pan.

Top with cooled strawberry mixture.  Refrigerate at least two hours or overnight.
Cut into squares to serve.
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