"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Strawberry Dessert Recipe

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This recipe for Strawberry Dessert, by , is from The ASC Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Halford
Added: Saturday, May 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 1/2 c. flour
1/4 c. sugar
1 1/2 sticks butter (3/4 c.)

Filling:
1 c. sugar
1/4 c. corn starch
1/4 tsp. salt
4 c. water
1 - 3 oz. pkg. strawberry jello
1 - 3 oz. pkg. cherry jello
Fresh or frozen unsweetened strawberries (approx. 16 oz. or more)
Cool Whip

Directions:
Directions:
Crust:
Cut together with a pastry blender; flour, sugar, and butter till small crumbs. Pat into a 9 x 13 pan. Bake at 350 for 15 minutes. Cool.

Filling:
Stir dry ingredients together in sauce pan before adding water slowly while stirring. Cook over med/high heat, stirring constantly, till slightly thickened. Add the 2 pkgs. of jello, stir till dissolved. Cool slightly. If using frozen strawberries, thaw slightly then slice into jello mixture and stir. If using fresh strawberries, slice them onto your crust or into jello mixture. Pour jello topping over crust. Refrigerate 6 - 8 hours or till set. Spread Cool Whip over top.

 

 

 

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