Strawberry Heaven Recipe 445
STRAWBERRY HEAVEN
This recipe is so simple and delicious!! The recipe is one that I got from The Georgia Farm Bulletin. When my sweet Mother was alive she got their bulletin each month. They have such good recipes. Strawberries are so plentiful and sweet this time of year. I needed something quick (and of course yummy) for a covered dish...
Provided by Pat Morris
Categories Fruit Desserts
Number Of Ingredients 7
Steps:
- 1. Gather all ingredients.
- 2. Mix sweetened condensed milk and lemon juice together. Then fold in thawed Cool Whip.
- 3. Tear cake into pieces, or slice smaller cakes into approximately 1-inch pieces.
- 4. Layer 1/2 of the cake pieces in 9x13 inch baking dish.
- 5. Pour 2 cups of strawberries over cake.
- 6. Spread 1/2 of Sweetened Condensed Milk mixture over strawberries. Repeat by layering with other half of ingredients -beginning with the cake and ending with the topping (sweetened condensed milk mixture).
- 7. Garnish with fresh strawberries, if desired. Cool in refrigerator until ready to serve. Best when made a few hours in advance.
- 8. Enjoy a piece of heaven -"Strawberry Heaven."
STRAWBERRY HEAVEN
YUMMY!!My husband said this is the grown-up version of Strawberry Shortcake...try it, you won't regret it! Cook time is actually chill time. We are lucky enough to have wonderful fresh berries available to us about 3 months out of the year, so i've become a "berry snob" and won't use frozen, but I am sure that they would be just as good.
Provided by NancyDrew
Categories Cheesecake
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Slice off the top, bottom and ends of the poundcake and slice thinly.
- Puree 1c of the strawberries with the lemon juice and set aside.
- Whip together cream cheese, sugar and vanilla until creamy.
- Fold whipped topping and strawberry puree into cream cheese mixture.
- Line the bottom and sides of a 9" springform pan with the poundcake.
- Top with 1/2 of the cream cheese/strawberry mixture.
- Top with sliced strawberries.
- Repeat all 3 layers.
- Chill overnight.
Nutrition Facts : Calories 528.9, Fat 27.9, SaturatedFat 17, Cholesterol 169.8, Sodium 342, Carbohydrate 65.9, Fiber 1.2, Sugar 37.4, Protein 6.6
STRAWBERRY HEAVEN
My daughter cut this recipe out of the lid of the Cool Whip container. She did good, because this recipe is easy and tastes great!
Provided by Mysterygirl
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Cut cake horizontally into 3 layers.
- Place 1 cake layer on serving plate.
- Stir crushed strawberries and milk into 1 ½ cups of the Cool Whip in a large bowl.
- Spread ½ of the strawberry mixture on cake layer.
- Arrange ½ of the sliced strawberries on top of the strawberry mixture.
- Repeat layers, ending with cake.
- Frost the top and sides of the cake with the remaining whipped topping.
- Refrigerate at least 1 hour or until ready to serve.
- Decorate top and sides of the cake with strawberry fans and mint leaves.
- Store leftover cake in the refrigerator.
Nutrition Facts : Calories 251.8, Fat 4.9, SaturatedFat 3.9, Cholesterol 0.9, Sodium 329.3, Carbohydrate 48.6, Fiber 1.6, Sugar 29.5, Protein 5.2
STRAWBERRY HEAVEN
Talk about a heavenly dessert: Cool Whip, sweet strawberries and tender angel food cake come together in a cloud-like confection.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Cut cake horizontally into 3 layers. Place 1 cake layer on serving plate.
- Slice 2 cups of the strawberries; set aside. Crush remaining strawberries. Stir crushed strawberries and milk into 1-1/2 cups of the whipped topping in large bowl.
- Spread 1/2 of the strawberry mixture on cake layer. Arrange 1/2 of the sliced strawberries on top of strawberry mixture. Repeat layers, ending with cake. Frost top and side of cake with remaining whipped topping.
- Refrigerate at least 1 hour or until ready to serve. Garnish with strawberry fans and mint leaves. Store leftover cake in refrigerator.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 19 g, Protein 2 g
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