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Christmas Strawberries

Thanks to:
Shirley Reed


  • 2 three-ounce packages of strawberry gelatin
  • 1 cup ground pecans
  • 1 cup flaked coconut
  • 3/4 cup sweetened condensed milk (NOT evaporated)
  • 1/2 teaspoon vanilla
  • red decorator's sugar
  • sliced, blanced almonds


  1. Combine the gelatin, pecans and coconut.
  2. Stir in the milk and vanilla.
  3. Mix well.
  4. Chill for one hour.
  5. Shape into strawberries.
  6. Roll in red sugar.
  7. If you wish, tint sliced almonds with green food coloring and insert in tops of "berries" to form leaves.


Makes 1 pound, 3 ounces or about 48 berries.
Store at room temperature.
Shirley adds, "I don't always follow this recipe exactly. I have used pecans, but I think I almost prefer walnuts, and instead of rolling the berries in red sugar, I buy an extra box of strawberry gelatin and roll the shaped berries in the dry powder. It adds an extra strawberry flavor (somewhat tart)."

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