Strawberries & Cream Dip Mix is a much-loved classic as a creamy dip! It’s the taste that will take you back to the good old days when Grandma would whip you up a delicious bowl of ripe red strawberries glazed with sweetened cream and sugar. Great with any fruit or cookie, or use it to make a scrumptious pretzel delight or poke cake. Gluten-Free No MSG No Added Salt Vegan Made in Michigan Recipes: Strawberries & Cream Poke Cake Topping: 1 packet Strawberries & Cream Dip Mix 1 cup cream cheese, softened 1 cup sour cream 1 (8 oz.) container Cool Whip® frozen whipped topping Cake: 1 pkg. (18-1/4 oz.) white cake mix, prepared and baked to pkg. directions 1 pkg. (3 oz.) Jell-O® strawberry gelatin 1 cup boiling water 1/2 cup cold water Directions: Mix Strawberries & Cream Dip Mix with softened cream cheese and sour cream until well blended. Fold in frozen topping and place in refrigerator to chill. Prepare cake as directed on package and bake in a 13x9-inch cake pan. Allow baked cake to cool for 15 minutes. Poke cake with fork every 1/2 to 1 inch. Dissolve strawberry gelatin in boiling water, mix, add cold water and mix again. Slowly spoon gelatin mixture over cake so the mixture soaks into the holes. Spread Strawberries & Cream topping mixture over entire top of cake. Chill 3 to 4 hours. Garnish with strawberry slices and serve. Strawberry Cream Pie Ingredients: 1 packet Strawberries & Cream Dip Mix 1 cup sour cream 8 oz. cream cheese, softened* 8 oz. Cool Whip® frozen whipped topping 1 ready-made graham cracker pie crust** *Cream cheese may be softened in microwave. Blend cream cheese to avoid “hot spots” before adding to recipe. **May substitute individual size dessert shells. Directions: Prepare dip according to directions on tag. After whipping with a mixer, fold in the whipped topping. Spoon mixture into the ready-made graham cracker pie crust. Chill 4 hours and top with fresh sliced strawberries prior to serving. Strawberries & Cream Pretzel Delight Ingredients: 1 packet Strawberries & Cream Dip Mix 3 cups crushed pretzels (approx. 9 oz. bag), measured after crushing 3 Tbls. sugar 3/4 cup (1 1/2 sticks) melted butter or margarine 1 pkg. (6 oz.) Strawberry Jell-O® gelatin 2 cups boiling water 1 cup ice cold water 1 large (16 oz.) container Cool Whip®, divided 8 oz. cream cheese, softened Crust: preheat oven to 350°. Crush pretzels until crumbly; add sugar and melted butter. Mix well and pat into the bottom of a 13x9-inch baking pan or dish. Bake for 10 minutes.Layer 1: dissolve Jell-O® in 2 cups boiling water; stir until completely dissolved. Add 1 cup ice cold water; stir. Chill for approximately 30 minutes until slightly thick then fold in 2 cups of Cool Whip®. Carefully spread this mixture over pretzel crust.Layer 2: mix softened cream cheese and Strawberries & Cream Dip Mix together until well blended. Fold in 2 cups Cool Whip®; mix well. Spread this mixture over Jell-O® layer. Top with remaining Cool Whip®. Refrigerate overnight or minimum of 8 hours. Mini Strawberries & Cream Tarts Ingredients: 1 pkg. Strawberries & Cream Dip Mix 1 cup of sour cream 8oz. cream cheese (softened) 8oz. whipped topping Ready-made shortbread mini tart shells Fresh fruit of your choice (for garnishing) Directions: Mix softened cream cheese and the Strawberries & Cream Dip Mix together until well blended. Add in sour cream. Fold in whipped topping. Now you’re ready to begin filling your mini tart shells; take a teaspoon, and begin scooping the filling into the shells. Once all the shells are full, you can begin to garnish them with fruit. Strawberries & Cream Whoopie Pie Cookies Ingredients: Strawberries & Cream Dip Mix 2 (8oz.) packages cream cheese, softened 1/4 cup Cool Whip® 1 (15.25oz.) yellow or white cake mix 1/3 cup water 1/4 cup oil 1 egg Directions: Blend together Strawberries & Cream Dip Mix and cream cheese. Fold in whipped topping and chill at least 1 hour. Create cookie dough by mixing together cake mix, water, oil, eggs until smooth. Chill dough before baking*. Pre heat oven to 350° and line baking sheet with parchment paper. Using a 1 inch scoop** place chilled dough on baking sheet. Bake for 12-15 minutes or until done. Allow cookies to cool. Spoon 2 Tbls. of the Strawberries & Cream Dip Mix on the flat side of the cookie . Place another cookie flat side down on top creating a sandwich. *Chilling the dough before baking helps keep it from spreading too far on the baking sheet **You may use a larger scoop if you prefer larger cookies.
