Strawberry fluff
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Strawberries, frozen |
| 8 | ounces | Cheese, PHILADELPHIA C. |
| 3 | tablespoons | Strawberry jello |
| 1 | cup | Sugar, conf. |
| 4 | drops | Food coloring, red |
| 12 | cups | Butter, melted |
| 1 | cup | Sugar |
| 1 | cup | Flour |
| ½ | cup | Water |
| ½ | cup | Sugar, brown |
| 4 | tablespoons | Corn starch |
| 1 | cup | Pecans, chopped (sm can) |
| 2 | packs | Dreamed Whip |
Directions
TOP LAYER DRAIN 2 CANS OF STRAWBERRIES,MIX JUICE WITH 3 TABLESPOON OF STRAWBERRY JELLO 4 DROPS OF RED FOOD COLORING, 1 CUP OF SUGAR, ½ CUP WATER, 4 TABLESPOONS CORNSTARCH. BRING TO A BOIL, STIRRING CONSTANTLY.
REMOVE FROM HEAT. ADD THE BERRIES STIR. CHILL FOR 30 MINUTES.
THE FLUFFY MIX 2 PACKAGES OF DREAMED WHIP FOLLOWING PACKAGE DIRECTIONS. MIX CREAM CHEESE WITH 1 CUP CONFECTIONERIES SUGAR, THEN FOLD INTO DREAMED WHIP, SPREAD ON TOP OF CRUST. THE CRUST MIX 2 STICKS OF BUTTER MELTED, 1 CUP OF FLOUR, ½ CUP OF BROWN SUGAR 1 SMALL CAN OF PECANS CHOPPED. SPREAD INTO A 9x11 INCH PAN, BAKE AT 350 deg. FOR 10 TO 15 MINUTES. MAKE YOUR STRAWBERRIES , THEN YOUR CRUST, THEN YOUR FLUFF
Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MARY SMITH On 02-05-95