Winnipeg Free Press

Winnipeg Free Press (Newspaper) - May 27, 1978, Winnipeg, Manitoba Winnipeg free press sur on the inside May 1978 now food forum fashion travel religion games hobbies lifestyle books 6 2 3 4 5 11 12 13 14 15 16 its time to focus the dessert spotlight on fresh strawberries and As they take Center All Spring and summer youll want to feature them in As Many glorious ways As along with the delicious taste is the comforting thought that fresh strawberries provide a Good source of Vitamin a supporting cast of Birds Eye Cool whip no Dairy whipped Topping and Sara Lee Al butter Pound cake lend just the right creative touches for spectacular both Are easy to even easier to and provide an elegant backdrop for the double Strawberry Yogurt pie May Well prove the Sleeper pie recipe for the combination of Strawberry Yogurt and thawed Frozen whipped Topping is a creamy base for crushed fresh the addition of Orange juice sprinkled Over slices of Pound imparts1 a distinctive flavor to the a modern version of a favorite English teatime delicacy is Strawberry yet its an Ideal dessert for a Buffet attractively arranged in a Glass it presents an Eye catching Centrepiece and is a mar Velous self service ending to a for summer Strawberry party cake is when combined with softened Cream cheese and thawed Frozen whipped fresh crushed strawberries create a delicate Pink Frost ing for the East slice Pound its a Banner year for strawberries and these recipes Are designed As inspiration for your own summer dessert Good taste and versatility Are Hallmarks of stars and this Trio of Strawberry desserts is no fresh plump berries Combine with thawed Frozen whipped Topping and Pound cake to Stop the dessert show for 1 Frozen Pound cake 1 cup Orange liqueur or Orange juice 1 package 4serving size Vanilla flavor instant pudding and pie filling 1 pint hulled and sliced 1 Container Frozen whipped thawed Cut Pound cake making 3 Sprinkle evenly with liqueur then Cut cake into 1inch prepare pudding mix As directed on package for layer half the cake pudding and strawberries and cups of the whipped Topping in 6cup serving repeat pudding and Berry layers and Garnish with remaining whip Ped makes about 5 cups or 10 1 Frozen Pound cake 1 pint hulled cup sugar 1 package 8 Cream softened 1 Container Frozen whipped thawed Cut Pound cake horizontally into 3 crush cups of the Straw reserving remaining berries for add sugar to Cream beating until smooth fold in whipped fold in crushed fill and Frost cake with Cream cheese Garnish with reserved berries and 1 Frozen Pound cake cup Orange juice 2 containers 8 each Strawberry Yogurt 1 Container 9 Frozen whipped thawed 1 cup hulled and crushed Cut cake into 12 slices and arrange on Bottom and sides of 9inch pie Sprinkle Orange juice Over cake fold Yogurt into whipped blend in crushed spoon into cake lined freeze until about 4 remove pie from Freezer 30 minutes before serving and keep chilled in Garnish with additional whole or sliced 4 ;