Mix 1 cup white sugar with 3 Tbs. cornstarch.  Gradually stir in 1 cup water.  Bring to boil.  Remove from heat and stir in 1/2 package strawberry Jell-O.  Slice strawberries into prepared pie crust until almost full.  Pour Jell-O mixture (lukewarm) over berries and refrigerate.  Serve with whipped cream or Kool-Whip.  How's that for easy???  Works with other berries, too.  Just use matching flavor Jello, or try different combinations of flavors.

Wash and cap 1 Qt strawberries - then crush.  Measure 4 cups of sugar into bowl.  Add 2 cups crushed berries.  Mix and set aside.  (this is very, very sweet) Mix 3/4 cup water and 1 box Sure-Jell in saucepan.  Bring to full rolling boil and continue stirring for one minute.  Stir hot Sure-Jell mix into fruit.  Stir constantly for about 3 minutes.  Fill clean plastic containers immediately to within 1/2" of top.  Cover quickly.  Let stand at room temp overnight.  Store in freezer.  Refrigerate after opening.  (recipe from Sure-Jell box)

2 Cups really ripe strawberries
2 Tbs. Honey
3/4 Cup Low Fat Creamy Cottage Cheese
3/4 Cup Yogurt  Plain or Fruity

Whiz all 4 ingredients in blender until smooth.  Trot out one of your beautiful antique small glass bowls, and fill with dip.  Place in center of serving platter, surrounded with mix of fresh fruit (Melon Chunks, Peach Slices, Berries) and just impress the heck out of our company.  Enjoy!!!!

This is what I make for apple salad, rice glory, or a fresh fruit bowl  (like berries, peach chunks, sliced bananas, apple slices and grapes or raisins) adjust amounts depending on how many folks dropped in.  About 1 cup lite mayo, 1/4 cup sugar, thin with milk to consistency of heavy cream. Stir in several shakes of paprika and pour over fruit or salad.  You think paprika doesn't have much flavor - but it really makes a difference.

3 Cups crushed strawberries
3 kiwis, peeled and diced
! tablespoon lemon juice
1 tablespoon minced crystallized ginger 1 pkg. Fruit Jell powdered pectin
5 cups sugar

Prepare home canning jars and lids according to manufacturer's instructions.

Combine strawberries, kiwi, lemon juice, ginger, and pectin in a large sauce pot.  Bring mixture to a boil, stirring frequently.  Add sugar and return to a rolling boil, stirring constantly.  Boil hard for 1 minute.  Remove from heat , skim foam (use 1 Tablespoon of butter in mixture while cooking and it will prevent foaming).  Ladle hot jam into hot jars, leaving 1/4 inch headspace.  Wipe jar rim clean.  Adjust caps.  Process 10 minutes in boiling water canner.  Yield: about 6 half-pints.

1 White cake mix (dry)
1 small package of strawberry jello
4 whole eggs
1/2 cup water
3/4 cup oil
3 Tablespoons flour
1/2 cup mashed strawberries

Combine cake mix, jello, oil.  Beat eggs one at a time into batter.  Add flour, water, and strawberries.  Mix on low speed with electric mixer until well blended.  Bake in greased oblong (9 x 13) cake pan at 300 degrees for about 1 hour or until toothpick comes out clean.  Let cake cool completely before icing.