Combine cream cheese and powdered sugar in large mixing bowl. Beat at high speed with an electric mixer until well blended. Stir in sour cream and vanilla. If using whipping cream, beat until stiff peaks form. Fold whipped cream (or Cool Whip) into cream cheese mixture. Add cake and stir gently to coat well.
Combine sliced strawberries and 1/2 c. sugar. Layer strawberries and cream cheese mixture in a trifle bowl, beginning and ending with strawberries. Makes 12 servings.
Mix flour, sugar, cinnamon, salt, baking soda and nuts in a large bowl.
Add eggs, oil and strawberries with juice. Blend well. Do not use a mixer. Pour into 2 greased and floured 9" x 5" loaf pans. Bake at 350° for 50-60 minutes. Let cool in pans 10 minutes before removing to cool on wire racks.
Spread pretzel pieces on bottom of 9"x13" glass pan. Mix margarine and 1 T. sugar and pour over pretzels. Bake 8 minutes at 400°F. Cool and refrigerate. Mix cream cheese with 1 c. sugar. Add whipped topping and blend. Spread on pretzel crust. Dissolve gelatin in boiling water. Add frozen strawberries and stir until separated. Pour on top of cheese mixture. Refrigerate until firm. Enjoy!
Cover bottom of pie shell with almonds. MIx pudding and milk according to package directions. Fold in whipped topping. Put pudding mixture over almonds. Halve 2 c. of the strawberries. Pile on top of filling.
Crush remaining 1/2 c. berries; add water; cook 2 minutes. Sieve if desired. Mix sugar and cornstarch; gradually stir in berries. Cook and stir until thick and clear. Add a few drops of red food coloring. Cool slightly; pour over halved berries. Keep refrigerated till serving time.
In a large skillet, cook and stir almonds and sugar over low heat until sugar is dissolved and almonds are coated. Spread on foil to cool; break apart.
In a large salad bowl, combine the spinach, strawberries and almonds. In a jar with a tight fitting lid, combine the dressing ingredients; shake well. Drizzle over salad, toss gently to coat. Serve immediately.
Yield: 10 servings
Preheat oven to 350 degrees. Grease and flour two 8 or 9 inch round cake pans; set aside. Prepare cake batter as directed on package. Pour half of the batter into medium bowl. Add dry gelatin mix; stir until well blended. Spoon half of white batter and half of pink batter, side by side into each prepared pan. Swirl batters together using a teaspoon. Bake 30 minutes. Cool 30 minutes in pans. Remove to wire racks; cool completely.
Mix sour cream and powdered sugar in medium bowl until well blended. Gently stir in whipped topping. Place one cake layer on serving plate; spread top with 1 cup whipped topping mixture. Top with one cup strawberries and remaining cake layer. Spread top and sides of cake with remaining whipped topping mixture. Top with remaining 1/2 cup strawberries just before serving. Store any leftover cake in refrigerator.