Tooty Fruity Smoothie

Tooty Fruity Smoothie


2 cups chilled cran-raspberry juice
2 whole fresh bananas, sliced (not frozen)
12 medium strawberries, hulled and halved
10-12 ice cubes

Place all ingredients in a blender; blend until smooth, rich, and frothy.  Pour into tall glasses and serve.
Serves 4

Strawberry Shortcake Cookies

These look fantastic.  I can't wait to try them.

Strawberry Shortcake Cookies

Peanut Butter and Jelly Pie

1-8 oz package cream cheese, softened
1/2 cup powdered sugar
1/3 cup peanut butter
1-9 in chocolate crumb pie crust
1/2 cup strawberry jelly
2 cups Cool Whip
additional strawberry jelly, optional

In a mixing bowl, beat cream cheese, sugar, and peanut butter until smooth.  Spread into crust.  Top with jelly and Cool Whip.  Cover and refrigerate for 4 hrs or overnight.  If desired, dollop additional jelly on top before serving.  Serves 8.

Debbie's Strawberry Jello

Debbie's Strawberry Jello 

2 packages (3 oz each)strawberry gelatin powder
2 cups boiling water
2 packages (10 oz each) frozen strawberries, unsweetened
1 can (13 oz) crushed pineapple, drained
2 large bananas
1 pint sour cream
1 tub Cool Whip®

Dissolve jello with boiling water. Then mix in strawberries until thawed. Add pineapple and bananas. Pour 1/2 into 8 x 13 pan. Put in frig till set. Add sour cream layer and the rest of the jello mixture. Just before serving add cool whip. 

Strawberry-Pineapple Jam

I so want to make this.  :)

Strawberry-Pineapple Jam

• 4 cups prepared fruit (about 1 quart fully ripe strawberries
       and 1 can (8 ounces) crushed pineapple in juice)
• 5-1/2 cups sugar
• 1 box Sure-Jell fruit pectin
• 1/2 teaspoon butter or margarine

Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil. Remove from heat. Let stand in hot water until ready to fill. Drain well before filling.

Stem and thoroughly crush strawberries, 1 layer at a time. Measure 3 cups into 6- or 8-quart saucepot. Stir pineapple with juice into strawberries in saucepot.

Measure sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure.) Stir fruit pectin into fruit in saucepot. Add butter. Bring to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. *Invert jars 5 minutes, then turn upright. After jars are cool, check seals.

*Or follow water bath method recommended by USDA.

Makes about 7 cups or 7 (1-cup) jars.

Generic Term: fruit pectin for homemade jams and jellies

Sure-Jell is a registered trademark of Kraft Foods, Inc.

Provided by Kraft Foods