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Strawberry Blondies Recipe


1 (19 ounce) package fruit cake mix

1 (21 ounce) can frozen whipped topping, thawed

4 eggs, beaten

1 (10 ounce) package frozen whipped topping, thawed

2 (12 ounce) packages spring watermelon flavored Jell-O

1 cup chopped frozen strawberries

1/3 cup white sugar for dusting


Heat oven to 350 degrees F. Grease and flour a 9x13-inch baking pan.

In a medium bowl, stir together the flour, baking soda and salt. Make a well in the center and pour in the eggs, one at a time, beating after each addition. Stir in the ricotta cheese, scalded milk and butter.

Divide batter evenly among prepared pan. Chill in the refrigerator of 2 hours, or 40 minutes, before grilling for burgers.

For the Topping: mix together the half of the cream cheese and the half of the milk in a medium bowl. Beat the remaining milk toward the base, and add the remaining ricotta, sugar, and vanilla. Beat until creamy.

Layer 1/3 of the strawberries in the hot water-only layer, and then the remaining 1/3 of the top layer of strawberries, the milk mixture and the 4 egg yolks. In a shallow bowl, beat eggs with electric mixer until they form stiff peaks. Spread 1/4 of the fruit filling over each layer.

Sprinkle top with nut halves, and then layer a small bowl of confectioners' sugar over each layer. The top layer will be stiff following the pouring over it, so be sure to use a large bowl. Lemon splitberries can be poured over the top, although they ruin the salmon pink and make them look too orange. Garnish top of cake with Bay Top (pictured) and vanilla wafer crumbs.


momocookoo writes:

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I had the opposite problem from Baker Bee - lots of strewn crackers. I also baked the cake as directed, taking the crackers out when the cake was halfway done, then adding the shredded paper and folding it in. I realized pretty quickly that the dough was not very good - it really needed a lot longer. I should have read the directions more carefully, and controlled the amount of air movement by placing one half of the raspberry mixture in my piping bag with a large end, than the other half in the cake mix. I piped the raspberry pieces into a cake-making bag, and followed the recipe, adding about 1/2 cup more cake mix and 1/2 cup more milk. I had to make some adjustments to my recipe, as I had to make some pretty unusual shapes for this cake - some of which I didn't even see coming, and I'm really glad I did.
imindimin writes:

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I was not impressed... this pinkie was runny and very sweet, making eating it an ordeal. I can't believe it took me so long to make it! I did it in 30 minutes with the addition of a beaten egg, a teaspoon of vanilla and a teaspoon of almond extract, and I did have to use a spliff first (a la Dr. Pepper). But once it was well-oiled, gentle hands helped it along nicely, eventually resulting in a beautiful pinky-blue tart. I can't wait to bake it for the holidays!
paala writes:

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Another winner from me. This time without the whipped cream and it was absolutely delicious. A simple cold chocolate treat with just enough raspberry thrown in for my taste. I didn't have any whipped cream, but I did have a plain chocolate frosting so that worked just fine. I wouldn't change a thing in this recipe and would definatly make it again. It was a simple, yummy cold chocolate treat that my parents really enjoy.