Valentine Strawberry Stuffed French Toast Recipe

    *  non-stick cooking spray
    * 12 slices bread
    * 1/2 cup cream cheese, softened
    * 1/2 cup strawberry fruit spread
    * 1/2 cup sliced strawberries
    * 2 large eggs
    * 1/2 cup milk
    * 1 teaspoon vanilla extract
    * 2 tablespoons powdered sugar
    * 1/2 cup maple syrup (optional)

 Spray a large nonstick skillet with cooking spray; set aside.

 Lay 6 slices of bread on your work surface. Keeping edges free of food, place a generous teaspoon of cream cheese, a generous teaspoon of fruit spread, and 4 or 5 strawberry slices on each piece. Top with remaining bread.

 In a medium mixing bowl, combine eggs, milk, and vanilla. Dip sandwiches, being careful not to let strawberries fall out. Press edges together to seal.

 Heat skillet to medium. Cook each French toast sandwich 2 or 3 minutes or until the first side is golden brown. Use a spatula to turn sandwich over, and cook until second side is golden brown. Sprinkle with powdered sugar. Serve immediately with maple syrup, if desired.

Strawberry Trifle

    * 1 1/2 cup boiling water
    * 1 package (8-serving size) JELL-O Brand Strawberry Flavor Gelatin
    * 1 1/2 cup cold water
    * 1 package (10.75 oz.) frozen pound cake, thawed, cubed
    * 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
    * 2 cups sliced strawberries

STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Pour into 13x9-inch pan. Refrigerate 3 hours or until firm.

CUT gelatin into 1/2-inch cubes. Place in 3-1/2-quart serving bowl. Cover with layers of cake cubes, 1/2 of the whipped topping and strawberries. Top with remaining whipped topping.