Whipped Strawberry Delight Recipes

Steps:

• Cream together cream cheese and white sugar in a bowl until smooth. Stir in sour cream, almond extract, and 1/2 teaspoon vanilla extract.
• Fold remaining 1 teaspoon vanilla extract and confectioners' sugar into thawed whipped topping in a separate bowl until thoroughly combined.
• Gently fold the whipped topping mixture into the cream cheese mixture until combined.
• Layer the bottom of a glass serving bowl with 1/4 angel food cake pieces. Top with 1/4 cream mixture and a layer of strawberries; continue layering three more times until all the cake and cream mixture is used. Finish with a layer of strawberries. Chill until ready to serve.

Steps:

• Combine wafer crumbs, sugar and butter; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
• Beat Neufchatel and 2 Tbsp. milk in large bowl with whisk until blended. Stir in 1/2 the COOL WHIP; spread over crust. Top with strawberries.
• Beat pudding mixes and remaining milk with whisk 2 min.; pour over strawberries.
• Refrigerate 4 hrs.
• Spread with remaining COOL WHIP just before serving.

Steps:

• 1. Place cookies into a processessor and blend them till well crumbled. Then add melted butter and mix till well coated.
• 2. Place Cookie/Butter Mixture into a 9" spring pan and press down till a nice even crust is created. Set aside.
• 3. Place the 2 cups of strawberries into the food processessor and blend till slightly chunky, Not liquified, add the lemon juice and Condensed Milk and mix using a spatula, then add the thawed whippedd cream and fold ingredients together with the spatula.
• 4. Add the strawberry mixture to the springpan on top of the cookie crust and evenly distribute the mixture to make a nice layer.
• 5. Place the cake into the freezer overnight to set. When ready to serve have your extra strawberries ready to go by cutting them to make your desired look and place on top of cake just before serving. If you place the strawberries on top and back into the freezer the strawberries will not thaw as fast as the cake.
• 6. I use the spring pan because it makes it easy to serve by just popping the spring and serving it right on the glass plate, you may need to use a towel ringed in hot water and used to brush the ring to unfreeze it enough to remove the cake.

Steps:

• Beat cream cheese, confectioners' sugar, and lemon juice together in a bowl with an electric mixer on low speed. Add whipped topping and beat until filling is well-combined. Spoon filling into graham cracker crust.
• Stir strawberries and glaze together in a bowl until berries are coated; lay berries over pie filling. Refrigerate pie until chilled, at least 1 hour.