Time 5h25m Yield 8 Number Of Ingredients 13 Steps:
In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack. In large bowl, pour boiling water over gelatin; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set. Beat gelatin mixture with electric mixer on high speed about 4 minutes, scraping bowl occasionally, until thick and fluffy; set aside. In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff. Gently stir whipped cream and crushed strawberries into gelatin mixture. Pour into crust. Refrigerate about 3 hours or until set. Garnish with whipped cream and strawberry halves. Store in refrigerator.
Time 35m Yield 8 servings. Number Of Ingredients 7 Steps:
Preheat oven to 450°. Unroll crust into a 9-in. pie plate. Trim edge. Line unpricked crust with a double thickness of heavy-duty foil or parchment. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes., Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. If desired, serve with whipped cream.
Time 3h10m Yield 10 servings Number Of Ingredients 6 Steps:
Beat cream cheese in large bowl with whisk until creamy. Gradually beat in milk until blended. Add pudding mixes; beat 2 min. Stir in half the COOL WHIP. Spoon into crust; top with remaining COOL WHIP. Refrigerate 3 hours or until firm. Top with strawberries just before serving.
Time 9h30m Yield 8 Number Of Ingredients 11 Steps:
In medium bowl, mix all crust ingredients. Press mixture firmly against bottom and side of 9-inch glass pie plate. In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set. Beat gelatin mixture with electric mixer on high speed about 4 minutes or until thick and fluffy; set aside. In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff peaks form. Fold whipped cream and crushed strawberries into gelatin mixture. Pour into crust. Refrigerate about 8 hours or until set. Garnish with chocolate-covered strawberries. Store covered in refrigerator.
Time 15m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Completely dissolve gelatin in boiling water. Add ice cubes and stir until melted. Prepare pie filling mix with 3/4 cup milk as directed on package for about 2 minutes. Blend in gelatin. Chill, if necessary, until thickened. Fold in 2 cups of the whipped topping and strawberries. Pour into crust. Chill in refrigerator 3 hours before serving. Garnish with remaining whipped topping and additional strawberries, if desired.
Time 2h30m Yield 8 Number Of Ingredients 7 Steps:
Mix strawberry-flavored gelatin mix, sugar, and boiling water together in a large bowl, stirring until gelatin and sugar have dissolved. Refrigerate gelatin mixture until it begins to turn thick and syrupy, about 10 minutes. Gently fold frozen whipped topping into the gelatin mixture until thoroughly combined. Fold the 2 1/2 cups of sliced strawberries into the whipped topping mixture. Spoon filling into the graham cracker crust and decorate edge of filling with 8 strawberry halves. Refrigerate at least 2 hours before serving.
Time 50m Yield 8-10 servings. Number Of Ingredients 10 Steps:
In a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in the crackers, pecans and vanilla., Spread onto the bottom and up the sides of a greased 10-in. deep-dish pie plate. Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack., Set aside one strawberry for garnish. Slice half of the strawberries; set aside. In a bowl, mash the remaining strawberries; drain juice, reserving 1/2 cup. In a saucepan, combine marshmallows and reserved juice. Cook and stir over low heat until marshmallows are melted. Refrigerate until partially set., Fold the sliced and mashed strawberries and whipped topping into marshmallow mixture. Add food coloring if desired. Spoon into meringue shell. Garnish with the reserved strawberry. Refrigerate for 3 hours or until set. Refrigerate leftovers.
Time 9h30m Yield 8 serving(s) Number Of Ingredients 10 Steps:
In medium bowl, mix all crust ingredients. Press mixture firmly against bottom and side of 9-inch glass pie plate. In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate 1 hour or until very thick but not set. Beat gelatin mixture with electric mixer on high speed about 4 minutes or until thick and fluffy; set aside. In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff peaks form. Fold whipped cream and crushed strawberries into gelatin mixture. Pour into crust. Refrigerate about 8 hours or until set.
