Strawberry Pie With Whipped Topping Recipes

Steps:

• In a medium bowl mix together strawberries and glaze. Pour into pie shell. Top with whipped topping.

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add oil, then buttermilk, tossing with a fork until dough forms a ball. , Between two sheets of lightly floured waxed paper, roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate; trim to 1/2 in. beyond edge of plate. Flute edges., Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned (cover edges with foil during the last few minutes to prevent overbrowning if necessary). Cool on a wire rack., For filling, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Let stand for 15 minutes. , Place strawberries in a large bowl. Add gelatin mixture; gently toss to coat. Pour into crust. Refrigerate for 4 hours or until set. Garnish with whipped topping.

Steps:

• In a medium bowl, combine gelatin and boiling water. Stir 3 minutes, or until gelatin is dissolved. Add ice and stir until gelatin thickens and cools. Fold in the whipped topping and strawberries. Chill until mixture will mound, then spoon into crust. Refrigerate for at least 2 hours before serving.

Steps:

• Slice 1 cup strawberries; refrigerate for later use. Chop remaining strawberries; set aside.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
• Whisk in COOL WHIP. Stir in chopped strawberries. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust.
• Refrigerate 6 hours or until firm. Top with sliced berries just before serving.

Steps:

• Mix strawberry-flavored gelatin mix, sugar, and boiling water together in a large bowl, stirring until gelatin and sugar have dissolved.
• Refrigerate gelatin mixture until it begins to turn thick and syrupy, about 10 minutes.
• Gently fold frozen whipped topping into the gelatin mixture until thoroughly combined.
• Fold the 2 1/2 cups of sliced strawberries into the whipped topping mixture.
• Spoon filling into the graham cracker crust and decorate edge of filling with 8 strawberry halves.
• Refrigerate at least 2 hours before serving.

Steps:

• Roll out dough 1/8 inch thick on a lightly-floured surface; fit it into a 10 inch glass pie plate, crimping edge decoratively.
• Chill for 30 minutes.
• Prick pastry lightly with a fork, line with foil and weight with dry beans or pie weights.
• Preheat oven to 375F and bake crust for 10 minutes, remove beans and foil, sprinkle bottom with almonds, and bake 10-12 minutes more, or until almonds are golden.
• Let cool.
• Hull and slice 1 pint of the strawberries and in a saucepan, combine them with ¼ cup water and sugar.
• Bring to a boil, stirring until sugar is dissolved, and simmer 3 minutes.
• In a small bowl, stir together cornstarch and ¾ cup water, add to cooked strawberries and bring to a boil.
• Simmer, stirring, for 3-5 minutes, or until thickened, and stir in lemon juice.
• Hull remaining 1 ½ pints strawberries, arrange in pie shell, and pour cooked strawberry mixture over.
• Chill pie for 3-4 hours or until set.
• In a chilled bowl, beat cream, vanilla extract and icing sugar until it holds soft peaks and serve with pie.