Strawberry Swirl Dessert

Provided by Linda George

1 cup graham cracker crumbs
1 Tbs sugar
1/4 cup margarine, melted
2 cups sliced fresh strawberries
2 Tbs suar
1 cup boiling water
1/2 lb marshmallows
1/2 cup milk
1 pkg Dream Whip
1 3 ounce package strawberry jello

Mix crumbs, 1Tbs sugar and margarine.  Press in a 9x9x2" pan.  Chill.  Sprinkle 2 Tbs sugar over strawberries.  Let stand 1/2 hour.  Dissolve jello in boiling water.  Drain berries, reserving juice-add water to juice to make one cup.  Add to jello.  Chill tip partially set.  Combine marshmallows and milk, and heat while stirring until the marshmallows are melted.  Cool thoroughly, then mix in prepared Dream Whip.  Add berries to jello, then swirl in marshmallow mixture to marble.  Pour into crust.  Chill.

Strawberry Pie

Provided by Eva Myers

Pastry:

2 1/2 cups flour
1 tsp salt
2/3 cup Crisco
3 tbs cold water

Blend four, salt, and Crisco with pastry blender until the size of peas.  Sprinkle cold water and mix lightly with a fork or hands until mixture will stay together.  Form into 2 balls.  Roll out and pit in a 8" or 9" pie pan.  Makes 2 crusts.  Bake at 425 degrees for 12 minutes.

Filling:

1 quart strawberries (Fresh)
3/4 cup granulated sugar
2 tbs corn starch
2 tbs lemon juie
1/2 cup heavy cream, whipped or Cool Whip

Wash berries, and remove the stems.  Crush half of the berries.  Stir in next 3 ingredients (from above list).  Cook, stirring over low heat until thickened and transparent.  Cool.  Cut rest of berries in half.  Fold into the cooked berries.  Pour into pie shell and chill until set.  Top with whipped topping.  Makes 1 8" pie.

Layered Jello

Marie Scheurich (my mom - 1990)

1 16 ounce container of sour cream
1 3 ounce package each:  black raspberry, strawberry, lime, lemon, orange, and cherry jello

Start with black raspberry jello.  Dissolve completely in 1 cup of boiling water.  Divide in half.  Add 1/3 cup of sour cream to half of the jello.  Whip with a fork or whisk until blended.  Port in 8 1/2 x 8 1/2 x 2 1/2 inch glass see-through dish.  Set in refrigerator until jelled.  Then, pour the plain jello over it and let set up.  Repeat with each flavor jello in the same order.  Takes approximately a half day to complete.

Triple Strawberry Mold

Provided by Carol Adams

2 small boxes of sugar-free strawberry jello
1 8 ounce container of strawberry yogurt
1 pint frozen strawberries
1 1/2 cups boiling water
1 cup cool whip
1/2 cup finely chopped nuts

Dissolve jello in water, add strawberries.  Stir until defrosted.  Add remaining ingredients, and pour into mold