Time 30m Number Of Ingredients 7 Steps:
Puree strawberries in blender. In saucepan soften gelatin in cold water. Add to puree with sugar. Heat and stir until gelatin is dissolved. Cool and add cherry liqueur. Chill, stirring occasionally, until mixture begins to thicken. Fold in whipped cream and spoon into eight-cup mold or serving bowl until mixture is set. To serve, unmold and top with whole berries.
Time 5m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Slice strawberries and mix with the sugar. Let stand until sugar dissolves. Sprinkle gelatin over cold water. Set stand 5 minutes, then heat gently until gelatin dissolves completely. Add gelatin and lemon juice to sliced berries. Fold in whipped cream. Pour into a 1-quart mold or serving dish. Chill until set. Carefully unmold and serve.
Time 15m Yield 6 servings Number Of Ingredients 4 Steps:
Important: Shake and place the evaporated milk the day before in the refrigerator. It must be very cold.Place a large bowl and beaters in the freezer for 5 minutes. Prepare your 4-cup mold by spraying a thin layer of oil. Or you could use 6 little containers, do not spray if using individual containers. Boil the water. Measure 1 cup and pour the gelatin, stir until completely dissolved. Beat the evaporated milk in the chilled bowl for 5 minutes on high speed, until doubled in size. Lower the speed to medium and add the gelatin dissolved in water. Beat 1 minute more. Pour into the prepared pan. Refrigerate at least 4 hours, better overnight. Unmold and serve with chocolate sauce or fresh strawberries. Keep refrigerated.
Time 45m Yield 6-8 servings. Number Of Ingredients 8 Steps:
In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 300° for 30-35 minutes or until lightly browned (cover edges loosely with foil to prevent overbrowning if necessary). Cool on a wire rack., In a large bowl, combine strawberries and sugar; let stand for 15 minutes. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over medium heat until gelatin is dissolved; stir in lemon juice. Stir into strawberry mixture. Cool to room temperature. Fold in whipped cream. Pour into crust. Refrigerate for at least 4 hours before slicing.
