xiaoxl/recipe_data huggingface dataset:
Awesome Sausage, Apple and Cranberry Stuffing
Category: side-dish
By Stacy M. Polcyn

This Thanksgiving stuffing is fantastic! It is very flavorful and fresh-tasting. This recipe will stuff a 10-pound turkey (which serves six) plus extra. I replaced the usual pork sausage with much healthier turkey sausage. Other dried fruits may also be used in place of cranberries.

Ingredients:
1 ½ cups cubed whole wheat bread
3 ¾ cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
¾ cup chopped celery
2 ½ teaspoons dried sage
1 ½ teaspoons dried rosemary
½ teaspoon dried thyme
1  Golden Delicious apple, cored and chopped
¾ cup dried cranberries
⅓ cup minced fresh parsley
1  cooked turkey liver, finely chopped
¾ cup turkey stock
4 tablespoons unsalted butter, melted

Directions:
Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors. Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly.  Allow stuffing to cool completely before loosely stuffing a turkey.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 40 mins
Yields: 10 servings

Calories: 235.5
Fat: 11.6 g
Saturated fat: 5 g
Carbohydrates: 21.7 g
Sugars: 8.7 g
Dietary fiber: 2.1 g
Protein: 12.5 g
Cholesterol: 80.2 mg
Sodium: 547.5 mg
Pineapple and Coriander Salsa


Ingredients:
fresh pineapple, red onion, mint leaf, coriander leaves, red capsicum, extra virgin olive oil, flaked sea salt, black pepper

Directions:
Combine the pineapple, onion, mint, coriander and capsicum in a mixing bowl., Stir in some extra virgin olive oil until desired consistency., Season with salt and pepper to taste.
Lemon Crunch


Ingredients:
margarine, butter, flour, granulated sugar, unsweetened coconut, baking powder, eggs, granulated sugar, lemon, juice and rind of, margarine, butter

Directions:
Bottom Layer: Combine all 6 ingredients in medium bowl until crumbly., Reserve 1 cup for topping., Press remaining crumb mixture firmly in ungreased 9x9 inch pan., Bake in 350F oven for 15 minutes., Remove from oven., Lemon Filling:  Beat eggs in heavy medium saucepan., Add remaining 3 ingredients., Heat and stir on medium until thickened., Spread evenly over crumb layer in pan., Sprinkle reserved crumb mixture over top., Bake for about 20 minutes until golden brown., Let stand in pan or wire rack until cool., Cut into 36 squares.
Speedy Spanikopita
Category: appetizers-and-snacks
By itzatrap

This is a version I came up with after working at a Greek-American restaurant. Puff pastry replaces phyllo to save some time in the kitchen.

Ingredients:
cooking spray
1 bunch fresh spinach
3  green onions, diced
¼ cup chopped fresh dill
1 teaspoon minced garlic
salt and ground black pepper to taste
5 ounces shredded mozzarella cheese
1 (4 ounce) package grated Parmesan cheese
1 (4 ounce) package crumbled feta cheese
1  egg, lightly beaten  (Optional)
2 sheets frozen puff pastry, thawed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet lightly with cooking spray. Heat a large pan over medium-high heat and coat with cooking spray. Saute spinach, green onions, dill, garlic, salt, and pepper until spinach wilts and begins to release its liquid, 3 to 5 minutes. Combine mozzarella, Parmesan, and feta cheeses in a large bowl. Add egg and the spinach mixture and mix thoroughly. Lay 1 puff pastry sheet on the baking sheet. Trace a wet fingertip around the edge to moisten. Spread the spinach and cheese mixture in the center, leaving a 1/2-inch border. Lay the second sheet of pastry on top and push down the edges to seal. Make two knife slits on top to allow steam to escape. Spray the top with cooking spray. Bake in the preheated oven until golden brown, 15 to 20 minutes. Let cool for 5 minutes and slice into sections using a pizza cutter.

Prep time: 20 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 10 servings

Calories: 391.9
Fat: 26.6 g
Saturated fat: 9.7 g
Carbohydrates: 24.7 g
Sugars: 1.4 g
Dietary fiber: 1.6 g
Protein: 14.1 g
Cholesterol: 46.5 mg
Sodium: 537.4 mg
Dark Chocolate Cherry Candies


Ingredients:
"dried cherries"

Directions:
LINE baking sheets with wax paper.
MICROWAVE chocolate in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%] power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.  Stir in pretzels, cherries and almonds until well coated.  Drop by rounded tablespoon onto prepared trays. Refrigerate for 20 minutes.  Store in airtight container at room temperature.
NOTE: Coarsely chopped dried apricots or sweetened dry cranberries can be substituted for the dried cherries.
Egg White Mallow Fluff


Ingredients:
water, light corn syrup, honey, sugar, salt, vanilla

Directions:
Place the base ingredients into a heavy saucepan and bring to boil over medium heat. Cover and boil for 2 minutes.
Remove cover, insert candy thermometer and boil to 240º F. Do not stir the mixture once the lid has been removed.
Remove the pan from heat and set it aside to cool for 3-4 minutes.
Meanwhile, once the temperature of the base reaches 220ºF, place the whites and salt in the bowl of a stand mixer and whip to soft peaks.
Once the base has cooled for a couple minutes, slowly stream it down the side of the mixer bowl with the beater on medium speed (avoid the beater].
Beat in the vanilla and extra flavour if using.
Turn the speed up to high and whip for 7 minutes.
Transfer the fluff to a plastic container, cover and store in the fridge for up to 2 weeks or freeze for up to 2 months.
Masala Potatoes


Ingredients:
potatoes, black mustard seeds, turmeric, garam masala, ground coriander, ground cumin, water

Directions:
Grind and mix spices.
Dry-fry spices until aromatic, then add raw diced potatoes with water - cover and check every few minutes until potato is just cooked (approx. 20 mins].
Greek Chicken


Ingredients:
boneless skinless chicken breasts, olive oil, tomatoes, frozen spinach, mushroom, onion, garlic, dry red wine, oregano, black olives, green olives, feta cheese

Directions:
Lightly salt and pepper chicken and fry in oil-slice each breast into 4 or 5 thick slices.
You want it only half way cooked.
Add tomatoes with juice-spinach and mushrooms.
Simmer for 5 minutes.
Add onions, garlic and oregano and simmer for 3 minutes.
Check to see if chicken is cooked through.
If done add wine and olives and heat through.
Add half of the feta and remove from heat-toss.
Offer remaining feta at the table.
White Bean & Sausage Rigatoni


Ingredients:
rigatoni pasta, great northern beans, navy beans, Italian-style stewed tomatoes, fresh basil, asiago cheese, asiago cheese

Directions:
Cook pasta according to package directions (do not use salt]; drain. Return pasta to saucepan.
In a large saucepan, combine beans, tomatoes, and sausage; heat through. Add bean mixture and basil to pasta; gently toss. Sprinkle with cheese.
Costa Rican Coconut Fudge (Cajeta De Coco


Ingredients:
sweetened condensed milk, fresh coconut, butter, margarine, vanilla

Directions:
Combine all the ingredients in a pan and cook over low heat, stirring constantly with a wooden spoon.
Continue to cook for 5 minutes after it reaches a boil.
As soon as it is cool enough to handle form small balls, place in paper cups.
Store in sealed container.
Deep Hair Cleanse


Ingredients:
"baking soda"

Directions:
Wet hair, apply shampoo and bring to a suds apply baking soda right on the suds and scrub into hair and scalp.
Leave on for 1 minute.
You will feel a cool sensation.
Rinse very well with cool water and apply a conditioner if needed.
Easy Orange Paleo Muffins


Ingredients:
eggs, erythritol, flour, flour, cinnamon, vanilla extract, stevia, baking soda, cream of tartar, dried cranberries

Directions:
Preheat the oven to 350 F.
Beat the eggs with the erythritol until foamy. Sift in the sweet potato starch and mix well.
Add the tigernut flour to the batter, mix well and add the orange juice. Lastly add in the cassava flour and mix until you have a very smooth batter.
When you’ve mixed in cinnamon, vanilla and stevia, add in the baking soda and cream of tartar and fold them gently into the batter.
Pour your paleo muffin batter in a silicon muffin mold, top each one with a dried cranberry and bake them for about 15 minutes.
Pasta Sauce With Red Wine


Ingredients:
onion, garlic cloves, carrots, celery, button mushrooms, ground beef, olive oil, tomatoes, marjoram, ground oregano, bay leaves, salt, sugar, pepper, red wine

Directions:
Start with preparing all the vegetables and set them aside.
Brown ground beef and sausage well and set aside.
Saute all the vegetable in the olive oil until they are soft. Add the browned meat.
Puree the tomatoes in a separate bowl and add to the vegetables/meat.
Add the spices, salt, sugar and pepper.
Let it simmer for about an hour.
Add the wine and taste to see if more salt/pepper is needed.
Simmer for another 30 minutes to an hour.
Serve with mini farfalle or mini penne and some good parmesan cheese.
Lasagna


Ingredients:
ground beef, onion, mushroom, water, oregano, cottage cheese, parmesan cheese, eggs, salt, mozzarella cheese, cheddar cheese, dry lasagna noodle, tomato sauce, tomato paste

Directions:
Cook lasagna in salted boiling water until tender and set aside., Cook meat, onion, mushrooms, oregano and salt in the 1/2 cup water until brown., Add into the meat tomato sauce and tomato paste., Beat eggs and add all of the cheeses., Layer meat, noodles, meat, noodles, cheese, meat, noodles and meat., Place remaining cheese on top., Bake at 350 degrees for 30 to 40 minutes.
Indian Spiced Fish With Coriander Rice


Ingredients:
ground coriander, garam masala, chili powder, plain flour, broccoli, peas, wild rice mix

Directions:
Combine ground coriander, garam masala, chilli powder and flour on a large plate and season with salt and pepper.
Dust fish in flour mixture to coat both sides, shaking of excess.
Heat oil in a large frying pan over moderately high heat and add fish skin side down and cook for 2-3 3 minutes each side or until just cooked (timing will depend on thickness of fish] and drain on paper towels.
Meanwhile cook broccoli and peas in a medium saucepan of boiling water until just tender and then drain.
Add vegetables and coriander to the rice and season with salt and pepper.
Serve fish with rice mixture.
Strawberry Bread


Ingredients:
flour, baking soda, salt, cinnamon, sugar, eggs, frozen strawberries

Directions:
Mix first five ingredients; set aside.
Mix together the eggs, oil and strawberries.
Combine dry ingredients mixing well.
Pour into greased and floured (9x5] bread pans.
Bake 40-60 minutes at 350 degrees.
Red Velvet Cake With Cream Cheese Icing


Ingredients:
all-purpose flour, cake flour, granulated sugar, brown sugar, salt, baking powder, baking soda, mayonnaise, vanilla extract, butter, buttermilk, butter, cream cheese, confectioners' sugar, vanilla extract

Directions:
Preheat oven to 325 degrees F; grease and flour 3 (8 inch] or 2 (9 inch] round cake pans and set aside.
In a bowl, combine all-purpose flour, cake flour, sugar, brown sugar, cocoa, salt, baking powder, and baking soda, stirring to mix and set aside.
In large mixing bowl, combine mayonnaise and vanilla, mixing well.
Add butter and mix on lowest speed of an electric mixer until well blended.
In another bowl, combine egg yolks, food coloring, and buttermilk.
Add to butter mixture, alternately with flour mixture, at lowest speed, beginning and ending with flour mixture.
Increase mixer speed to medium and beat for 7 minutes and set aside.
Beat egg white to soft peaks at high speed with an electric mixer.
Fold egg white into batter by hand.
Divide batter among prepared cake pans.
Bake for 20-30 minutes, or until wooden pick inserted in the center of each layer comes out clean.
Let layers cool in pan for 10 minutes.
Invert onto cooling racks and let cool completely.
For frosting, in large mixing bowl, beat butter at medium speed with an electric mixer until smooth and creamy.
Add cream cheese, mixing well.
Add confectioners' sugar and vanilla.
Mix on low speed until creamy and smooth.
Frost layers of cooled cake with the frosting.
Sweet Fire Jalapenos


Ingredients:
"sugar"

Directions:
Drain and thoroughly rinse jalapenos in cold water.
(I cover them with water in a pan and drain in a collandar several times] Place jalapenos in a glass container and cover with sugar.
Refrigerate overnite or until sugar turns to syrup.
Serve with cream cheese and crackers or with roasted turkey or chicken.
These are soooo expensive when purchased but so easy to make and Yummy!
Praline Applesauce Cake


Ingredients:
cake flour, sugar, baking soda, baking powder, ground cinnamon, ground cloves, salt, vegetable shortening, applesauce, eggs, seedless raisins, butter, margarine, brown sugar, heavy cream, pecans, flaked coconut, powdered sugar

Directions:
Grease a baking pan, 13x9x2; dust lightly with flour, tapping out any excess.
Sift cake flour, sugar, soda, baking powder, cinnamon, cloves, and salt into a large bowl.
Add shortening and applesauce; beat, scrapping down side of bowl often, 2 minutes at medium speed with an electric beater.
Add eggs; beat 2 minutes longer, or until blended; fold in raisins. Pour into prepared pan.
Bake in moderate oven 350* for 35 minutes, or until center springs back when lightly pressed with fingertip. Remove from oven; cool in pan on a wire rack 15 minutes. Raise oven temperature to BROIL.
Make Prailine Topping; spread enenly over warm cake.
Broil, 6 inches from heat, 3 to 4 minutes, or until topping bubbles up and turns golden. Cool on a wire rack. Cut into squares.
Praline Topping:.
Cream butter with brown sugar until fluffy-light in a medium-size bowl; beat in cream until smooth, then stir in chopped pecans and coconut.
Note:.
To decorate cake, lay several inch-wider strips of wax paper diagonally across top of cooled cake; hold in place with wooden picks. Sieve powdered sugar generously over cake, then carefully lift off paper strips.
Traditional Irish Stew
Category: soups-stews-and-chili
By ami_tx

Pure comfort food for a chilly day for the slow cooker! A little prep time needed up front. Don't be fooled by how much onion and garlic is used. It's honestly not too much! Cheers!

Ingredients:
1 tablespoon olive oil, or to taste
2 pounds beef chuck roast, cubed
3  russet potatoes, diced
1 pound baby carrots
1 large onion, chopped
4 cloves garlic, minced
1 (16 ounce) bottle stout beer, divided
1 (6 ounce) can tomato paste
1 cup beef broth
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
salt and ground black pepper to taste

Directions:
Heat olive oil in a skillet over medium heat. Add beef; cook until evenly browned, 3 to 5 minutes per side. Place potatoes, carrots, onion, and garlic in a slow cooker; top with browned beef. Pour 1/4 cup beer into the same skillet and bring to a boil while scraping the browned bits of beef off of the bottom of the skillet with a wooden spoon. Stir in tomato paste; cook until thickened, about 5 minutes. Pour beer mixture into slow cooker. Pour beef broth, remaining beer, garlic powder, onion powder, paprika, salt, and pepper into slow cooker. Cook on Low for 8 hours.

Prep time: 15 mins
Cook time: 8 hrs 11 mins
Total time: 8 hrs 26 mins
Yields: 8 servings

Calories: 333.7
Fat: 14.9 g
Saturated fat: 5.4 g
Carbohydrates: 29.8 g
Sugars: 7.3 g
Dietary fiber: 5 g
Protein: 17.5 g
Cholesterol: 51.5 mg
Sodium: 364.7 mg
Double-Baked Potatoes With Mushrooms and Cheese


Ingredients:
russet potatoes, butter, mushrooms, green onions, cream cheese, sour cream, white cheddar cheese

Directions:
Preheat oven to 375°F
Pierce each potato in several places with fork.
Place all potatoes directly on oven rack and bake until tender, about 1 hour.
Meanwhile, melt 1 tablespoon butter in heavy large skillet over medium heat.
Add mushrooms; sauté until beginning to brown, stirring frequently, about 7 minutes.
Add green onions; stir until wilted, about 1 minute. Set aside.
Using oven mitts as aid, cut each potato lengthwise in half.
Scoop cooked potato flesh into large bowl, leaving skin intact.
Add cream cheese, sour cream, and remaining 4 tablespoons butter and mash well.
Mix in mushroom mixture and 1/2 cup cheddar cheese.
Season to taste with salt and pepper.
Mound mashed potatoes in potato skins.
Sprinkle each half with 1 tablespoon cheese.
Place on baking sheet.
(Can be made 1 day ahead. Cover and refrigerate.]
Preheat oven to 375°F
Bake potatoes until heated through and cheese melts, about 25 minutes, or 35 minutes if potatoes have been refrigerated.
Kahlua Balls


Ingredients:
powdered sugar, Kahlua, dark corn syrup, powdered sugar

Directions:
Combine crushed Oreo cookie crumbs, nuts, and powdered sugar in a large bowl.
Add Kahlua and corn syrup.  Mix well.
Shape into 1" balls; roll in powdered sugar.
Place in airtight container and chill overnight.  NOTE: Creme de Cacao may be used in place of Kahlua
Grands!® Mini Pizzas


Ingredients:
"mozzarella cheese"

Directions:
Press each biscuit into 6-inch round. Place on 2 large or 3 small greased cookie sheets. Top each round with pizza sauce, cheese and pepperoni.
Bake at 375°F 10 to 15 minutes or until bottoms are deep golden brown and cheese is bubbly.
Substitution/Expert Tips: Omit pepperoni. Cook chopped onions, sliced mushrooms and sliced red bell pepper in 1 tablespoon olive oil about 5 minutes or until peppers are limp. Top each biscuit with pizza sauce, cheese and veggie mixture.
Omit pizza sauce and pepperoni. Top each biscuit with cheese, canned pineapple tidbits, diced green bell pepper and sliced Canadian bacon or ham.
Bengali-Spiced Squash


Ingredients:
squash, onion, garlic cloves, hot red chili pepper, fresh ginger, green cardamom pods, sweet paprika, ground coriander, ground cumin, hot chili powder

Directions:
Preheat the oven to 200°C/400°F/gas 6.
Cut the kabocha or butternut squashes into long wedges (I sliced the upper part of the butternut squash and halved the slices] and remove the peel, seeds and fibres from each piece.
Heat the sunflower oil in a large frying pan. Add the onion wedges, garlic, chilli and ginger to the pan and cook over a low heat for 5 minutes, stirring now and then, until the onions are just tender.
Add the spices and cook for a few seconds more.
Add the pieces of butternut squash and toss everything together until well coated in the spicy mixture.
Put the squash into a roasting tin and roast it for 35-40 minutes, or until the squash is tender and lightly browned around the edges.
This is delicious served together with roasted chicken and mint raita, made from chopped fresh mint into natural yogurt.
Breakfast Oatmeal With Banana and Apple


Ingredients:
rolled oatmeal, apple, banana, soya milk, water, ground cinnamon

Directions:
Cut the apple and banana in small pieces and put them in a microwave bowl., Add the oatmeal, soy milk, water and cinnamon and stir., Cook it in the microwave for 5 minutes.
Quick Edamame Salad
Category: salad
By Allison

Nice fresh salad for summer that's a little different from the norm. The seasonings can be adjusted to taste, these are just rough guesses since I usually just add till it tastes good.

Ingredients:
1 (16 ounce) package frozen shelled edamame (green soybeans), thawed
1 (16 ounce) package frozen sweet corn, thawed
1 (16 ounce) package frozen sweet peas, thawed
1 (12 ounce) can black beans, drained and rinsed  (Optional)
½  red onion, minced
¼ cup olive oil, or to taste
¼ cup red wine vinegar, or to taste
½ teaspoon salt
½ teaspoon dried parsley
¼ teaspoon ground black pepper
¼ teaspoon dried basil
¼ teaspoon garlic powder

Directions:
Mix edamame, corn, peas, black beans, and red onion in a large bowl. Stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture. Chill in refrigerator at least 30 minutes before serving.

Prep time: 10 mins
Total time: 10 mins
Yields: 16 servings

Calories: 138.5
Fat: 5.7 g
Saturated fat: 0.8 g
Carbohydrates: 16.7 g
Sugars: 2.6 g
Dietary fiber: 4.5 g
Protein: 7.2 g
Sodium: 185.5 mg
Mediterranean Nachos


Ingredients:
grape tomatoes, zucchini, mozzarella cheese

Directions:
PREHEAT oven to 375 degrees F.
PLACE pita chips in a 9-10 inch skillet or other oven proof pan or baking dish of a similar size. Top with small spoonfuls of Sabra® Hummus.  Sprinkle tomatoes, zucchini, olives and pepperoncinis over the chips. Top with shredded mozzarella.
BAKE 15-20 minutes or until cheese has melted and edges are beginning to brown. Serve warm.
Southern Comfort


Ingredients:
"cranberry juice"

Directions:
"In Mixing Glass With Ice Add all ingredients and serve chilled."
The Denver Omelet
Category: breakfast-and-brunch
By Chef John

A change of pace from a French omelet, the Denver omelet is known for its firmer texture and caramelized flavor. It's one of the first foods I've ever learned to cook professionally, as a line cook in high school. Make it a complete lunch or dinner with arugula salad and toasted bread.

Ingredients:
3  large eggs
1 tablespoon butter
¼ cup diced smoked ham
2 tablespoons diced onion
2 tablespoons diced green bell pepper
salt and freshly ground black pepper to taste
⅓ cup shredded Cheddar cheese
1 pinch cayenne pepper

Directions:
Beat eggs until just combined; do not over-beat. Melt butter in a skillet over high heat. Add ham, onion, and bell pepper. Sprinkle in a nice pinch of salt and a touch of pepper. Cook and stir over medium-high heat until onions start to soften and ham begins to caramelize, about 5 minutes. Reduce heat to medium-low and pour in the eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are evenly distributed. Quickly run the spatula along the edges of the omelet. Sprinkle Cheddar cheese and cayenne pepper over the omelet. Cook, shaking the pan occasionally, until the top is still wet but not runny, about 5 minutes. Fold omelet in half with your spatula and transfer to a plate.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 omelet

Calories: 490.7
Fat: 39.4 g
Saturated fat: 20 g
Carbohydrates: 4.6 g
Sugars: 2.7 g
Dietary fiber: 0.7 g
Protein: 30.3 g
Cholesterol: 631.8 mg
Sodium: 750.8 mg
Double Cheese Delight


Ingredients:
ground beef, onion, celery, tomato sauce, salt, cream-style cottage cheese, cream cheese, sour cream, tomatoes

Directions:
Heat oven to 350.
Cook noodles as directed on package, and drain.
In a large skillet, cook and stir meat, onion and celery until meat is brown and onion is tender.
Drain off fat.
Stir in tomato sauce and  salt, and heat to boiling.
Reduce heat, and simmer one minute.
Remove from heat.
Stir in cottage cheese, cream cheese, sour cream and noodles.
Pour into ungreased 1 ½ quart casserole dish.
Slice tomato, arrange on top.
Cover, and bake 30 minutes.
Strawberry Pretzel Delight


Ingredients:
sugar, butter, margarine, sweetened condensed milk, water, instant vanilla flavor pudding and pie filling

Directions:
Heat oven to 350°F
In large bowl, combine all crust ingredients; mix well.
Press in bottom of ungreased 13x9-inch pan. Bake for 8 minutes.
Cool for 10 minutes.
Meanwhile, in same large bowl, combine condensed milk and water; blend well. Add pudding mix; beat 2 minutes with electric mixer at medium speed. Refrigerate for 5 minutes.
Fold whipped topping into thickened pudding mixture. Spread over cooled baked crust. Refrigerate about 1 hour or until filling is firm.
Spoon strawberry pie filling over filling. Cover; refrigerate at least 1 hour or until serving time. If desired, garnish individual servings with chocolate dipped tree-shaped pretzels.
Store in refrigerator.