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Full Online Book HomeLearning KitchenFruit - Strawberry - Frozen Strawberry Pie
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Fruit - Strawberry -  Frozen Strawberry Pie Post by :homefront Category :Learning Kitchen Author :Unknown Date :February 2012 Read :665

Click below to download : Fruit - Strawberry - Frozen Strawberry Pie (Format : PDF)

Fruit - Strawberry - Frozen Strawberry Pie

16 oz cream cheese, softened
12 oz frozen pink lemonade concentrate, thawed
2 (20 oz) pkg. frozen unsweetened strawberries, thawed
24 oz frozen whipped topping, thawed
3 (10 inch) graham cracker crusts
Fresh strawberries and additional whipped topping, opt.

Beat cream cheese until smooth. Gradually beat in lemonade concentrate. Mash strawberries and add to mixture. Mix well. Fold in whipped topping and spoon into pie crusts. Freeze until firm.

Remove from freezer 10 to 15 minutes before serving time. Garnish with strawberries and whipped topping, if desired.

Makes 3 pies, 8 servings each.
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Fruit - Frozen Strawberry Souffle Fruit - Frozen Strawberry Souffle

Fruit - Frozen Strawberry Souffle
4 cups fresh or frozen strawberries, thawed 1/2 cup sugar 2 egg whites1/2 cup sugarPuree strawberries and sugar in a blender or food processor. In a large bowl beat egg whites with 1/2 cup sugar until stiff but not dry. Fold in strawberries and whip until double in volume (about 10 minutes). Pour into large glass serving bowl (holds at least 12 cups) and freeze 24 hours. Serve frozen.

Fruit - Strawberry -  Frozen Strawberry Meringue Torte Fruit - Strawberry - Frozen Strawberry Meringue Torte

Fruit - Strawberry -  Frozen Strawberry Meringue Torte
Crust: 5 or 6 oz chocolate graham crackers (or crumbs of your choice) 2 TBS unsalted butter of margarine, melted Filling:2 egg whites at room temperature 1 Cup sugar 2 Cups sliced strawberries 1 TBS lemon juice 1 tsp vanilla extract Strawberry Sauce: 10-oz package frozen sliced strawberries 3 TBS frozen undiluted orange juice or 2 TBS orange marmalade 1 TBS currant jelly 1 cup fresh strawberries, sliced Make crust: process crackers and melted butter until mixture begins to hold together. Press into the bottom of a 10-by-3 inch springform pan. In a large bowl of an electric mixer, place egg