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  • – 1 quart strawberries
  • – 1 cup sugar
  • – 2 1/2 or 3 tbsp. cornstarch
  • – 2 tbsp. lemon juice
  • – 1 baked pie shell
  • – 1/2 pint whipping cream (optional)
  • – Red food coloring (optional)

Wash berries and hull. Put one half of berries in sauce pan and crush. Mix sugar and cornstarch; add to crushed berries along with lemon juice. Cook on medium heat until mixture thickens. Cool. Cut remaining berries into halves and mix with the cooked mixture. Add a few drops of red food coloring to the cooked mixture before adding the uncooked berries. Pour mixture into baked pie shell. Chill before serving. Serve topped with whipped cream.


  • – 2 cups milk
  • – 1 (3 3/4 oz.) package instant vanilla pudding
  • – 2 cups non-dairy whipped topping
  • – Fresh Strawberries

Combine milk and pudding according to package directions. Fold in whipped topping. Chill thoroughly, and serve with fresh strawberries. Yield: 4 cups of dip.


  • – 1 large package of cream cheese, softened
  • – 9-inch graham-cracker crust or baked pie shell
  • – 3 cups whole strawberries, hulled
  • – 1/2 cup red-currant jelly

Carefully spread cream cheese in crust. Arrange berries pointed end up in single layer over cheese. Chill. Heat jelly until smooth and of glaze consistency; spoon over berries. Serve at once or refrigerate.

Makes 8 servings.


  • – 1 package (4-serving size) vanilla instant pudding and pie filling
  • – 1 cup sour cream
  • – ¼ cup milk
  • – 2 teaspoons grated orange rind
  • – 2 cups frozen whipped topping, thawed (plus extra for garnish, if desired) (1 8-ounce container equals 3 ½ cups)
  • – 1 prepared 9-inch graham cracker pie crust
  • – 2 cups fresh strawberries, hulled, rinsed and patted dry

In a large bowl, combine the vanilla pudding mix, sour cream, milk, and orange rind. Add the whipped topping and beat with a wire whisk for 1 minute or until well blended. Spoon half the mixture into the pie crust. Press the strawberries, stem-side down, into the mixture, then top with the remaining mixture. Freeze the pie for about 1 hour or refrigerate for 3 hours before serving. Garnish with additional whipped topping and/or strawberries. Yield: 6 to 8


  • – 2 (8-ounce) packages cream cheese, softened
  • – 1/2 to 3/4 cup sugar – depending on sweetness of berries
  • – 3 cups sliced strawberries
  • – 1 cup whipping cream, whipped

Beat cream cheese and sugar with mixer until light and fluffy. Fold in strawberries and whipped cream. Turn into 5-6 cup mold. Freeze at least 8 hours. Let stand at room temperature 30 minutes; unmold. Garnish with mint or strawberries.
Yield: 10 (1/2-cup) servings