Spring Treats

Layered Strawberry Cheesecake Bowl (Robin)

3 cups sliced fresh strawberries
3 Tbs sugar
2 pkg Neufchatel Cheese, softened (or cream cheese)
1 1/2 cups cold milk
1 pkg vanilla instant pudding mix (3.4 oz)
2 cups cool whip topping, divided ( I left this out)
2 cups pound cake, cubed
1 cup chocolate chips

Combine berries and sugar. Refridgerate until ready to use.
Beat cheese until creamy, gradually beat in milk.
Add pudding mix and beat well.
(optional) Blend in 1 1/2 cups cool whip
Layer cake, cheese mixture, and berries in container.
Melt chocolate chips and drizzle on top.

Lemon Icebox Pie (Jamie Booth)

1 can sweetened condensed milk
1 tub cool whip(8 oz.)
1 envelope lemon(or lemon lime for key lime flavor) koolaid mix
graham cracker pie crust

Mix first three ingredients until well blended and spread in pie crust. Freeze and serve. Store in freezer.

Strawberry Jello and Pretzel Salad (Lindsey Slagley)
1 large box strawberry jello
2 cups boiling water
1 (10 oz) box frozen sliced strawberries, thawed
1 (12 oz) tub cool whip
8 oz cream cheese, softened
1 cup powdered sugar
2 cups pretzels, smashed in small pieces
3 Tbsp sugar
3/4 cup butter, melted

Mix pretzels, butter, and sugar and spread in a 9x13 dish. Press into the bottom of the dish and bake at 325 for 8 minutes. Cool.
While that is baking, mix jello powder and boiling water and stir for 2 minutes (until all jello powder is dissolved). Then, stir in sliced strawberries. Chill for 2 hours or until slightly congealed.
In a separate bowl, mix cream cheese, cool whip, and powdered sugar until fluffy.
Spread cream cheese mixture over cooled pretzel crust. Then, spread slightly congealed jello on top of cream cheese and chill until firm. Cut into squares.