by Mike Malloy
Ingredients:
pastry for a 9" two-crust pie
3/4 cup sugar
1/2 cup flour
1 16 oz package frozen strawberries
1 16 oz package frozen or canned blueberries
1 TB lemon juice
Directions:
1. Line a 9" pie pan with pastry for the bottom crust.
2. Preheat oven to 425E.
3. Mix sugar and flour in a large bowl. Stir in fruit and lemon juice. Turn into pastry-lined pie plate.
4. Cover and seal with top pastry.
5. Cut slits in top pastry. (If you have Mary Rose available, have her cut pretty stars for your slits.)
6. Bake 35-45 minutes, or until crust is brown and juice begins to bubble through slits.
7. Cool in pie plate on wire rack.
8. Cut in very small pieces because everyone will want some!
Showing posts with label Strawberries. Show all posts
Showing posts with label Strawberries. Show all posts
Strawberry Surprise
by Cyndi Malloy
My dear Aunt Helen Zumello used to make this. I like to add blueberries to this recipe when I make it on patriotic holidays... Red, White, and Blue!
I put the pretzels in a large Ziploc bag and roll with a rolling pin to crush them. You can also roll with a can. The pretzels should be crushed to the point of not being obvious sticks, but not to the point of being powder.
Crust:
2 cups crushed pretzels
3/4 cup butter, very soft, or melted
2 TB sugar
Middle layer:
8 oz cream cheese, softened
1 small container of Cool Whip
1 cup sugar
Top layer:
1 6 oz package strawberry jello
2 cups boiling water
2 10 oz packages frozen strawberries
1 20 oz can crushed pineapple, drained well
Directions:
1. Mix pretzels, butter, and 2 TB sugar and press into a 9 x 13 inch Pyrex pan.
2. Bake at 400° 7 to 10 minutes, until slightly bubbly and brown.
3. Mix cream cheese, cool whip, and 1 cup sugar gently with spoon and then pour over crushed pretzel crust.
4. Stir together Jello and boiling water, then add frozen strawberries and crushed pineapple.
5. Chill until slightly jelled. Watch closely, as it will jell quickly in 10 minutes or less.
6. Pour Jello mixture over cream cheese layer. If you are adding blueberries, now is the time to add them. Gently press the blueberries individually into the Jello layer.
7. Refrigerate, then enjoy!
My dear Aunt Helen Zumello used to make this. I like to add blueberries to this recipe when I make it on patriotic holidays... Red, White, and Blue!
I put the pretzels in a large Ziploc bag and roll with a rolling pin to crush them. You can also roll with a can. The pretzels should be crushed to the point of not being obvious sticks, but not to the point of being powder.
Crust:
2 cups crushed pretzels
3/4 cup butter, very soft, or melted
2 TB sugar
Middle layer:
8 oz cream cheese, softened
1 small container of Cool Whip
1 cup sugar
Top layer:
1 6 oz package strawberry jello
2 cups boiling water
2 10 oz packages frozen strawberries
1 20 oz can crushed pineapple, drained well
Directions:
1. Mix pretzels, butter, and 2 TB sugar and press into a 9 x 13 inch Pyrex pan.
2. Bake at 400° 7 to 10 minutes, until slightly bubbly and brown.
3. Mix cream cheese, cool whip, and 1 cup sugar gently with spoon and then pour over crushed pretzel crust.
4. Stir together Jello and boiling water, then add frozen strawberries and crushed pineapple.
5. Chill until slightly jelled. Watch closely, as it will jell quickly in 10 minutes or less.
6. Pour Jello mixture over cream cheese layer. If you are adding blueberries, now is the time to add them. Gently press the blueberries individually into the Jello layer.
7. Refrigerate, then enjoy!
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