Chocolate Strawberry Delight

1 graham cracker crust
1 container cool whip
1 pkg chocolate instant pudding
1 c sour cream
1 oz semi-sweet chocolate, melted
1 pt strawberries
2 tsp melted butter

Mix cool whip, pudding, and sour cream. pour 1/2 over crust. Laywer strawberries over pudding and cover with remaining mixture. mix butter and chocolate and drizzle over the top.

Decadent Strawberry Shortcake

1 cup milk
1/2 cup butter
4 eggs
2 cups sugar
2 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 pint strawberries, stems removed, cut into small pieces
2 tbsp. sugar
1 tsp. orange extract
Whipped Cream as garnish

Preheat oven to 350. In a saucepan bring the milk and butter to a boil.

Meanwhile beat eggs until light and very fluffy. Add the sugar and vanilla and mix in well, then gradually add the flour.

Drizzle in the hot milk, then add baking powder. Pour into an ungreased tube pan with straight walls. Bake for 1 hour.

Combine strawberries, 2 tbsp. sugar, and orange extract in a bown and set aside. Let the cake cool in the pan, and then use a blunt knife to losen. Turn over and serve with strawberries and whipped cream.

Raspberry Margarita Squares

Raspberry Margarita Squares- Kraft Foods
1-1/4 cups crushed pretzels
1/4 cup butter or margerine melted
1 can sweetened condensed milk
1 cup pureed strawberries
1/2 cup lime juice
1 8oz. tub Cool Whip, thawed

Mix preztel crumbs and butter in a 13x9 inch pan; press crumb mixture firmly onto bottom of pan. Refrigerate until ready to fill.

Mix sweetened condensed milk, strawberries, and lime juice in large bowl until well blended. Gently stir in whipped topping. Pour over crust.

Freeze 6 hours or overnight. Let stand at room temperature 15 minutes before cutting to serve. Garnish with sliced strawberries.

Serves 12