MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: No-Bake Strawberry Delight
Categories: Desserts, Fruits, Dairy
Yield: 15 servings

18 Graham crackers
1/2 c Butter; melted
20 oz Can crushed pineapple
21 oz Can strawberry pie filling
4 c Mini marshmallows
16 oz Cool Whip; thawed
2 c Frozen strawberries;
- partially thawed

EQUIPMENT: 13" X 9" Baking Dish, Large Mixing Bowl,
Silicone Spatula

MAKE THE CRUST: Blitz the graham crackers in a food
processor to grind them into crumbs. With the machine
running, pour the melted butter through the chute until
the graham cracker crumbs have the consistency of wet
sand. Spoon the buttery crumb mixture into the bottom of
a 13×9-in. baking dish. Use the bottom of a drinking
glass to press the crumbs into an even layer on the
bottom of the dish. Chill the crust in the fridge for 15
minutes.

BLEND AND MARSHMALLOWs: Pour the crushed pineapple into
a mesh strainer to strain off the excess juice. Put the
pineapple and strawberry pie filling into a large mixing
bowl and stir them together. Pour in the mini
marshmallows and stir until they’re completely coated in
fruit.

FOLD IN THE COOL WHIP & STRAWBERRIES: Spoon the thawed
Cool Whip into the bowl, and use a spoon or rubber
spatula to gently fold it into the fruit until
everything’s combined and looks nice and pink. (Here’s
how to fold in ingredients.)

Chop the partially thawed strawberries on a cutting
board, then fold them into the Cool Whip-marshmallow
mixture.

SPOON THE FILLING INTO THE PAN: Scoop the Cool
Whip-fruit mixture over the chilled graham cracker
crust, and gently smooth it to evenly cover the crust.
Cover the pan tightly and chill the dessert in the
fridge for at least 4 hours.

SERVE STRAWBERRY DELIGHT: Use a sharp knife to slice
down through the fluffy filling and cut through the
graham cracker crust. Use a flexible spatula to maneuver
slices out of the pan. (The first piece is always the
messiest!) Serve the Strawberry Delight immediately. If
you have leftovers, store them tightly wrapped in the
fridge for up to a week.

Nancy Mock, Horse Apple Vermont

RECIPE FROM: https://www.tasteofhome.com

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