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Recipe of the Month Appetizers - Christmas Strawberries

  • 1 (2-ounce) package slivered almonds
  • 2 to 3 drops green liquid food coloring
  • 2 (3-ounce) packages strawberry-flavored gelatin
  • 1 cup pecans, finely chopped
  • 1 cup flaked coconut
  • 3/4 cup sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • 1 (3.25-ounce) jar red decorator sugar crystals
  • 1 (3.25-ounce) jar green decorator sugar crystals

Combine almonds and 2 drops food coloring in a small jar. Cover with lid and shake until almonds are evenly colored. Add more food coloring if necessary. Place almonds on paper towel and set aside.
Combine gelatin, pecans, and coconut. Gradually add condensed milk and vanilla, stirring until blended.
Form 2 teaspoons mixture into a strawberry shape. Roll pointed end in red sugar crystals and large end in green sugar crystals. Press one green almond sliver into large end of strawberry to resemble a stem. Place on wax paper and let dry one hour. Repeat procedure with remaining mixture and almonds.
Store strawberries in an airtight container in the refrigerator for up to one week or in the freezer for up to six months.
Yield: Approximately 40 strawberries.
Submitted By: Phoebe Ray
Wayne Farmers Co-op
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