Strawberry Congealed Salad Food

STRAWBERRY SALAD

Steps:

• For the salad: Preheat the oven to 400 degrees F. In a small bowl, mix the ramen noodles, almonds, sunflower seeds and melted butter. Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 minutes. Remove from the oven and set aside to cool.
• Tear the lettuce and combine with the spinach, strawberries and cheese in a large salad bowl.
• For the dressing: Dissolve the sugar in the vinegar. Combine the oil, paprika, salt and garlic and then add to the sugar-vinegar mixture. Mix well and store in the refrigerator until ready to serve.
• Just before serving, sprinkle the crunchy topping over the salad green and toss the salad with enough dressing to coat the greens.

STRAWBERRY SOUR CREAM SALAD

Steps:

• Dissolve Jello with boiling water and strawberry juice.
• Add Strawberries and mix well.
• Add smashed Bananas and drained Pineapple.
• Pour half of the mixture into a large oblong dish (8 x 12 or 9 x 13) and set in refrigerator for about 30-60 mins (est.).
• Spread sour cream evenly over top of congealed jello.
• Add remaining jello mixture and chill until well set (several hours or set overnight for best results).

STRAWBERRY CONGEALED SALAD

Steps:

• Preheat the oven to 350 degrees.
• Prepare a 9x13 baking dish with cooking spray.
• Crush the pretzels in a gallon size resealable bag with a rolling pin until the pretzels are a fine powder.
• Melt butter and mix in a medium sized bowl with sugar and then add the crushed pretzels. Mix well. Spread into the bottom of a 9x13 baking dish and pack down.
• Bake the pretzel crust at 350 degrees for 10 minutes.
• While the crust is baking, using a mixer, mix the cream cheese, sugar, cool whip, vanilla, almond and salt.
• Once the pretzel crust has cooled (about 10 mins), spread the cream cheese mixture onto the pretzel crust. Seal as well as you can to the corners and sides so that a barrier will be created between the jello mix and the pretzel crust. Set the entire dish into the refrigerator while you finish the rest of the instructions.
• While the pretzel crust is cooling, mix the boiling water in a medium bolw with the 2 3 oz packages of strawberry jello. Mix with a whisk until the jello dissolves in the water. Set this mixture into the refrigerator for at least 5 minutes.
• Slice the strawberries and add those to the jello mixture. Pour this mixture onto the cream cheese mix and spread evenly. Place back into the refrigerator to cool for at least 2 hours.

FROSTED STRAWBERRY SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in strawberries and pineapple. Refrigerate until partially set. , Stir in pecans and cherries. Transfer to a 13-in. x 9-in. dish. Chill for 2 hours or until firm. , For topping, in a small bowl, beat cream cheese and marshmallow creme just until combined; fold in whipped topping. Spread over salad. Chill for several hours or overnight. Cut into squares. Garnish with strawberries and mint.

STRAWBERRY JELLO FLUFF SALAD RECIPE

Steps:

• In a medium saucepan, whisk together pudding mix, Jello mix, and water. Cook over medium heat and bring to a boil.
• Remove saucepan from heat and pour into a large mixing bowl. Cover with plastic wrap.
• Refrigerate until mixture has thickened (overnight or for about 4-6 hours).
• Once mixture has thickened, beat until creamy with an electric hand mixer.
• Fold in Cool Whip, marshmallows, and fruit. Chill for about an hour before serving.

STRAWBERRY JELLO SALAD

Steps:

• In a medium bowl add Jell-O and mix in the boiling water. Mix until the Jell-O is dissolved about 2 minutes and set aside.
• Add the cream cheese to a large bowl and mix with an electric mixer for about 30 seconds to a minute or until fluffy. Add the sliced strawberry and beat with the mixer until the berries are finely chopped.
• Add the Jell-O and beat in with the mixer. Set in the refrigerator for 60 to 90 minutes or until the mixture is jelled.
• Remove from the refrigerator and add the Cool Whip and beat in with the mixer until the mixture is combined and fluffy.
• Put back in the refrigerator and chill for another 60 to 90 minutes until it is set.

RASPBERRY CONGEALED SALAD

Steps:

• Drain pineapple and raspberries, reserving juices. Place fruit in a large bowl; set aside. Add enough water to the juice to measure 1 cup. Pour into a saucepan; bring to a boil. Remove from the heat; stir in gelatin until dissolved. , Pour over fruit mixture. Add the applesauce and pecans. Pour into a 1-qt. bowl. Chill until set. Spoon into individual dessert dishes; top with a dollop of mayonnaise if desired.

STRAWBERRY CONGEALED SALAD

Steps:

• Base:.
• Mix Jello and water. Set 1/4 cup aside. Mix rest with strawberries and pineapple. Pour into a baking dish and refrigerate.
• Topping:.
• Mix Dream Whip as directed.
• Combine remaining ingredients and fold into Dream Whip cream cheese, powdered sugar, reserved jello mixture, vanilla, and chopped nuts. Cover top of Jello mixture and refrigerate. May add nuts on top.

STRAWBERRY CONGEALED SALAD RECIPE

Steps:

• Put all ingredients in bowl, and mix thorougly with a spoon. Chill before serving

FROZEN STRAWBERRY SALAD

Steps:

• Combine cream cheese and sugar in a bowl; add strawberries and pineapple. Fold in the whipped topping.
• Line a loaf pan with parchment paper. Pour the strawberry mixture into the loaf pan.
• Place in the freezer until firm, about 6 hours. Set loaf pan in a warm water bath to loosen. Flip mixture onto a cutting board to remove; cut into slices.

STRAWBERRY CONGEALED SALAD

Steps:

• Dissolve jello in 1 cup boiling water. Add remaining ingredients except sour cream. Pour 1/2 mixture into dish. Chill until firm, about 1 hour. Spread sour cream on first layer. Pour in remaining mixture. Chill until firm.