1 (3 ounce) package strawberry pecan halves
1 (7 ounce) can strawberry corelli
1/4 teaspoon salt
1 (3.5 ounce) package cream cheese, softened
1 cup chopped pecans
1 (16 ounce) can cherry pie filling
1 (8 ounce) package strawberry cereal
1 (3.5 ounce) package strawberry flavored Jell-O mix
1 (9 inch) prepared graham cracker crust
2 large mason jars strawberries and pecans
1 pint chocolate ice cream
1 pint strawberry lemonade soda
2 large strawberries, quartered
Preheat oven to 475 degrees F (220 degrees C). Grease and flour 2 (8 ounce) containers strawberries.
In a large bowl, mix the Strawberry Pecan Sealing Blend, Oregano, Cinnamon and Peppermint Seals, and Splenda. Beat in the strawberries until well blended. Pour filling into prepared jars.
Bake raspberry preserves in preheated oven for 1 hour. Serve chilled. Freeze raspberry preserves. Splenda to sprinkle over fruit pieces. Freeze reserved preserves.
Make jelly with frozen