| Prep Time | 20 min |
| Cook Time | 20 min |
| Servings |
waffles
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Ingredients
- 1-1/4 c water
- 2 tsp cornstarch
- 3 oz box strawberry gelatin
- 16 oz container strawberries washed and sliced
- 3 eggs
- c ½melted butter or vegetable oil
- 1 c ¾milk
- 2 c all purpose flour
- 1 Tbsp. sugar
- 3 tsp. baking powder
- ½ tsp. salt
- 1 tsp. vanilla
- 8 oz cream cheese softened
- 1/3 c sugar
- 1 8 oz container whipped topping
Ingredients
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Instructions
- For glaze: Heat 3/4 c sugar, water and cornstarch to a boil in a medium saucepan. Turn down heat and simmer until thickened. Remove from heat and stir in strawberry gelatin until completely dissolved. Set aside.
- For cheesecake topping: Beat cream cheese for 1 minute. Add sugar and whipped topping/whipped cream and beat until well blended. Set aside or refrigerate until ready to use.
- For waffles: Heat waffle Iron. Separate eggs, putting egg whites in a small mixing bowl and egg yolks in a large mixing bowl. Beat egg whites in a small mixing bowl until soft peaks appear. Set aside. Beat egg yolks, butter (or oil) and milk until frothy. Beat in dry ingredients and vanilla until well blended. Gently fold in egg whites with rubber spatula or wooden spoon. Pour batter using a measuring cup onto center of hot greased waffle iron. Bake until steaming stops, about 5 min. Remove waffle carefully. Repeat with the rest of the batter.
- Cut up strawberries into thin slices while waffles are baking.
- To assemble: Top each waffle with cheesecake topping, strawberries and strawberry glaze.
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