Strawberrywhirl Recipes

STRAWBERRY WHIRL

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

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.