Time 30m Yield 16 servings. Number Of Ingredients 9 Steps:
For glaze, in a large saucepan, combine the sugar, cornstarch and gelatin. Add water and stir until smooth. Cook and stir over medium-high heat until mixture begins to boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool completely. Cut half of the strawberries into quarters; fold into glaze., In a small bowl, beat cream cheese until smooth. Beat in milk until blended. Fold in whipped topping. , In a 4-qt. clear glass bowl, layer half of the cake cubes, glaze and cream mixture. Repeat layers. Cut remaining strawberries in half and arrange over the top. Cover and refrigerate for at least 2 hours or overnight.
Time 15m Yield 18 Number Of Ingredients 6 Steps:
Crumble the cake into a 9x13 inch dish. Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.
Yield 9 Number Of Ingredients 4 Steps:
In a mixing bowl, combine the gelatin mix, cottage cheese, whipped topping and pineapple. Mix together well, refrigerate until chilled and serve.
Time 40m Yield 12 servings Number Of Ingredients 8 Steps:
Dissolve gelatin mix in boiling water. Whisk in softened cream cheese until thoroughly blended. Then add 1 1/2 cups cold water. Pour into bowl and refrigerate until set. Spoon half the gelatin mixture into bottom of trifle dish, breaking up large chunks to make it more even. Spread half of the whipped topping over the gelatin mixture, then half of the cake cubes, and half of the strawberries and blueberries. Repeat layers and top with the remaining whipped topping. Keep refrigerated.
Yield 12 serving(s) Number Of Ingredients 4 Steps:
Tear the cake into walnut-size pieces and scatter over bottom of 10" X 13" sheet cake pan. Dissolve Jello in 2 cups of boiling water and then 2 cups cold water. Allow to jell a little. Fold in the frozen strawberries and whipped topping which has thawed a little. Pour over cake and refrigerate until set. Decorate with whipped cream or additional whipped topping and fresh strawberries.
Time 30m Yield 20 serving(s) Number Of Ingredients 5 Steps:
Mix Eagle Brand milk and lemon juice with Cool Whip. Fold in strawberries. Tear cake into bite-size pieces and fold into Cool Whip mixture. Refrigerate 6 hours or best overnight. Keep refrigerated.
