Strawberry Delight Punch Recipes

PUNCH DELIGHT

Steps:

• In a large punch bowl, combine the concentrates. Gradually stir in sodas. Add ice.

STRAWBERRY DELIGHT SQUARES

Steps:

• Mix graham crumbs, 1/4 cup sugar and butter.
• Press firmly onto bottom of 13x9 inch baking pan.
• Set aside.
• Beat cream cheese, remaining 1/4 cup sugar and milk until smooth.
• Gently stir in whipped topping.
• Spread over crust and refrigerate.
• Meanwhile, stir boiling water into gelatin until completely dissolved.
• Stir in cold.
• Refrigerate 1 1/2 hours or until slightly thickened.
• Stir in orange segments and spoon over cream cheese layer.
• Refrigerate 3 hours or until firm.
• Cut and top with additional whipped topping if desired.
• If you have a third can of the orange segments (drain) place a segment along side the whipped topping.

CREAMY STRAWBERRY DELIGHT

Steps:

• 1. Mix powdered sugar, milk, Cool Whip and sour cream together. Break up cake into small pieces and fold into Cool Whip mixture. Set aside.
• 2. Stir strawberries and glaze together. Set aside.
• 3. Either in a trifle bowl or 9X13 pan layer cake mixture and strawberries, beginning with cake mixture and ending with strawberry mixture.
• 4. Refrigerate until time to serve and leftovers.

STRAWBERRY DELIGHT

Steps:

• 1. Slice and dice strawberries. Set a few to the side for garnish. Cube the angel food cake into bite size pieces.
• 2. Mix sweet condensed milk, pudding mix, and 1 can of water. Put in the fridge and chill for 5-10 minutes. Then fold in yogurt and whipped topping. Leave enough whipped topping aside to cover the top of desert later.
• 3. Layer beginning with enough angel food cake to cover bottom of desert dish, add a few strawberries, then cover with pudding mixture. Start over with cake, strawberries, and pudding mixture. Once more.. Cake and strawberries. Then cover with cool whip. Garnish with sliced berries.
• 4. If any is left... Keep refrigerated.

BRENDA'S STRAWBERRY SLUSH DELIGHT

Steps:

• In a saucepan, dissolve the sugar in the water by bringing it to a boil over medium-high heat. Turn off the heat and allow it to cool.
• Combine the sugar water with the pineapple juice, lemonade, orange juice and pureed strawberries in a 6-quart container. Mix in the rum to taste. Put the entire mixture into a large plastic ice cream pail and freeze overnight.
• To make the drinks to order, scoop 1/2 cup of the frozen mixture into an 8 oz glass. Fill the glass with lemon-lime soda and serve with a straw. Keeps well in freezer for up to one month.

FROZEN STRAWBERRY DELIGHT

Steps:

• Puree strawberries in container of an electric blender; set aside.
• Combine condensed milk and Cool Whip; stir until well blended.
• Stir in strawberry puree, pineapple, and lemon juice.
• Spoon mixture into a 13x9 inch pan; freeze until firm.
• Let stand at room temperature 15 minutes before serving.

STRAWBERRY DELIGHT

Steps:

• 1. Preheat oven to 325 degrees. Spray 9x13 pan with cooking spray. Mix crust ingredients well and pat into baking dish. It will be a thin crust. Bake 20 minutes. Cool completely. Mix 2nd layers' ingredients by mixing cream cheese with confectioners' sugar with a mixer until smooth. Fold in whipped topping with a spatula or spoon. In another bowl mix strawberry glaze with sweetened strawberries. Spread cream cheese mixture over crust. Top with strawberry mixture, spread evenly. Cover and refrigerate.

STRAWBERRY DELIGHT

Steps:

• For the crust: Combine the 1-1/2 cups flour and the melted butter; stir in pecans.
• Pat evenly in the bottom of a 13x9 baking dish.
• Bake in the oven at 350 for about 20 mins or until crust is golden brown around the edges.
• Cool on a wire rack.
• Meanwhile, in a large mixing bowl, beat powdered sugar and cream cheese with an electric mixer on medium speed until combined and smooth.
• Add the 8 ozs thawed Cool Whip; beat until smooth on low speed.
• Spread this mixture over the cooled crust.
• Arrange strawberry slices evenly over the cream cheese mixture.
• Cover and chill in the refrigerator while preparing the top layer.
• For the top layer: In a medium saucepan, combine the granulated sugar, the 1/4 c.
• flour, and the dry strawberry jello; stir in water.
• Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more.
• Remove from heat, cover and set aside to cool (about 30 mins.).
• Spoon cooled gelatin mixture over berries and spread evenly to cover berries.
• Cover and chill in the refrigerator for at least 4 hours and up to 24 hrs.
• Cut into squares to serve.
• Garnish with additional Cool Whip, if desired.