Strawberrywhirl Recipes
STRAWBERRY WHIRL
This is the best dessert ever. Very light. Wonderful after a big meal and you can make a lighter version as well. This is our favorite and I have taken it to many potlucks, baby and wedding showers and many family get togethers. You will not be disappointed.
Provided by Dotty2
Categories Gelatin
Time 30m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- CRUST: Mix and press into 9X13 pan.
- Reserve a few crumbs to garnish the top.
- FILLING: Dissolve the Jello in boiling water.
- Add the strawberries and the lemon juice.
- Let stand until fairly firm.
- Pour over crust.
- TOPPING: Mix the cream cheese, milk and icing sugar together. (I usually beat the cream cheese with the milk until smooth then beat in the icing sugar).
- Mix in with the prepared Dream Whip.
- Spread on top of strawberry layer.
- Top with reserved crumbs.
- CHILL in fridge until ready to serve.
- NOTE VARIATIONS: For a different look I have kept out about 1/2 cup plain Jello (before the strawberries were added) and mixed in with the topping for a nice pink color.
- I have also used frozen strawberries in liquid and just cut back a bit on the boiling water.
- I have used 2 packages small Jello (instead of a large). A friend used lemon Jello and pineapple.
- The variations are endless.
- I hope you enjoy this as much as we do.
- Prep time is approximate and does not include standing time.
STRAWBERRY CHEESECAKE SWIRL
Whenever one of my three sons or eight grandchildren has a birthday, I make this pretty, creamy cheesecake. The all love it...and I do, too! -Luverene Dove, Appleton, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes., In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving., In a bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer., Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce., Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.
Nutrition Facts : Calories 236 calories, Fat 13g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 164mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
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