Berried Delight Recipes

Steps:

• Mix crumbs, 1/4 cup of the sugar and butter in 13 x 9-inch pan.
• Press firmly into bottom of pan.
• Refrigerate.
• Beat cream cheese, remaining 1/4 cup sugar and 2 tablespoons milk in large bowl with wire whisk until smooth.
• Stir in 1/2 of the whipped topping.
• Spread over crust.
• Top with strawberry halves.
• Pour 3 1/2 cups milk into large bowl.
• Add pudding mixes.
• Beat with wire whisk 2 minutes.
• Pour over strawberries.
• Refrigerate 4 hours or until set.
• Just before serving, spread remaining whipped topping over pudding.
• Garnish with additional strawberries and fresh mint.

Steps:

• 1. preheat oven 350'
• 2. In medium bowl combine crushed graham crackers and sugar add melted butter, mix well. Place mixture in 9x13 cake pan pressing to sides and bottom firmly .Bake 15 minutes cool on wire rack.
• 3. While crust is cooling cream together the cream cheese ,powdered sugar and 2 to 3 tablespoons of milk then fold in 1/2 the tub of cool whip, spoon onto crust evenly chill 1 hour
• 4. In the mean time cut in half the strawberries (you can use fresh or frozen) carefully lay fruit on chilled layer of cheese. Prepare pudding as directed using only 3 cups of milk and pour over fruit.Again chill till pudding is set, top with remaining cool whip and garnish with extra strawberries

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large mixing bowl, combine flour, butter, and pecans. Press mixture into a 9x13-inch pan.
• Bake for 30 minutes. Allow to cool.
• In a large bowl, combine cream cheese, confectioners sugar, vanilla, whipped topping mix and milk. Beat at high speed using an electric mixer until smooth. Pour over baked crust. Chill in refrigerator. Before serving, top with blueberry pie filling.

Steps:

• In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff peaks form. Gently stir in yogurt.
• Place cake pieces in large bowl; gently stir in yogurt mixture. In medium bowl, gently mix berries.
• Spoon half of the cake mixture into 9-inch springform pan; press firmly in pan with rubber spatula. Top with half of the berries. Repeat with remaining cake mixture; press with spatula. Top with berries. Cover and refrigerate at least 4 hours or overnight.
• Run metal spatula carefully along side of dessert to loosen; remove side of pan. Cut dessert into wedges.