May is known as National Strawberry month and it so happens to also be the month of my birthday. Instead of a birthday cake, this was the recipe that I always requested. I hope you enjoy it!
Strawberry Delight
Filling:
2 cups of sugar
4 Tablespoons cornstarch
2 cups water
3 oz. box strawberry jello
1 quart strawberries, cut up
In Medium saucepan bring sugar, cornstarch and water to a boil, stirring constantly. Take off burner; stir in jello. Let cool; stir in strawberries.
Crust:
2 cups flour
1/2 pound butter or margarine (2 sticks), at room temperature
4 Tablespoons brown sugar
Preheat oven to 350 degrees F. Cream crust ingredients together and then press into a 9" x 13" pan. Bake for 20 minutes. Let cool.
Pour filling onto crust and refrigerate until set. Top with 8 oz. whipped topping (I used Cool Whip).
Keep refrigerated until ready to eat. Servings: 12
Strawberry Delight
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| Strawberry Delight |
2 cups of sugar
4 Tablespoons cornstarch
2 cups water
3 oz. box strawberry jello
1 quart strawberries, cut up
In Medium saucepan bring sugar, cornstarch and water to a boil, stirring constantly. Take off burner; stir in jello. Let cool; stir in strawberries.
2 cups flour
1/2 pound butter or margarine (2 sticks), at room temperature
4 Tablespoons brown sugar
Preheat oven to 350 degrees F. Cream crust ingredients together and then press into a 9" x 13" pan. Bake for 20 minutes. Let cool.
Pour filling onto crust and refrigerate until set. Top with 8 oz. whipped topping (I used Cool Whip).
Keep refrigerated until ready to eat. Servings: 12
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