Creamy Strawberry Dessert Squares Food

CREAMY STRAWBERRY SQUARES

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1-1/2 cups. Add to gelatin; stir until ice is completely melted. Remove 1-1/2 cups gelatin; set aside on counter. Refrigerate remaining gelatin 30 min. or until slightly thickened.
• Add 3/4 cup COOL WHIP to chilled thickened gelatin; whisk until well blended. Pour into 8-inch square dish. Refrigerate 15 min. or until gelatin mixture is set but not firm. Carefully pour reserved gelatin over creamy gelatin layer in dish.
• Refrigerate 3 hours or until firm. Cut into squares; top with remaining COOL WHIP.

CREAMY STRAWBERRY DESSERT SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray the inside bottom of a jelly roll pan with cooking spray.
• Mix sugar cookie mix, butter, and egg together in a large bowl until a soft dough forms; press evenly into prepared pan.
• Bake in the preheated oven until crust is light golden brown, 10 to 15 minutes. Cool completely, about 30 minutes.
• Beat cream cheese using an electric mixer on medium speed in a bowl until smooth. Add whipped topping and stir until smooth; spread over crust. Refrigerate.
• Mix sugar and cornstarch together in a 2-quart saucepan; add 1 cup strawberries, water, and vanilla extract. Cook and stir strawberry mixture, mashing strawberries with spoon while cooking, over medium heat until strawberries are softened and mixture is thickened, 10 to 15 minutes.
• Stir food coloring into strawberry mixture and remove from heat; cool for 10 minutes. Gently stir remaining 3 cups strawberries into strawberry mixture; spoon over cream cheese filling. Refrigerate until set, about 1 hour. Serve within 4 hours.

STRAWBERRY CREAM SQUARES

Steps:

• In large bowl dissolve jello in boiling water.
• Add frozen berries and stir until thawed.
• Stir in remaining fruit.
• Pour 1/2 of the mixture in 9x13 pan and chill.
• When firm, spread sour cream on first layer and then pour remaining jello-fruit mix on top and chill until firm.
• Note: To save time you could just put the sour cream on top.

STRAWBERRY COBBLER SQUARES

Steps:

• For the filling: Preheat the oven to 375 degrees F.
• Add the strawberries, granulated sugar, cornstarch and lime zest and juice to a bowl. Toss to combine and set aside.
• For the crust and crumble: In a food processor, combine the flour, butter, brown sugar and baking powder. Pulse until a loose crumb forms; continue to pulse as you add the cream.
• Grease a 9-by-13-inch pan with butter. Dump two-thirds of the flour mixture onto the prepared pan and press flat. Top with the strawberry mixture, spreading it into an even layer. Sprinkle over the remaining flour mixture, followed by the turbinado sugar.
• Bake the bars until the top is golden and the strawberry layer is thick and bubbling, 28 to 30 minutes. Remove and allow to cool.
• For the icing: Whisk together the powdered sugar and lime juice until smooth.
• Cut the cobbler into small squares and drizzle with the icing. Add to a platter and serve.

STRAWBERRIES AND CREAM DESSERT SQUARES (COOKIE MIX)

Steps:

• Heat oven to 350°F
• Spray bottom only of 15x10x1 or 13x9-inch pan with cooking spray.
• In large bowl, stir cookie mix, butter and egg until soft dough forms.
• Press evenly in bottom of pan.
• Bake 20 to 25 minutes or until light golden brown.
• Cool completely, about 30 minutes.
• In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth.
• Stir in melted chips until blended.
• Spread mixture over crust.
• Refrigerate while making topping.
• In small bowl, crush 1 cup of the strawberries.
• In 2-quart saucepan, mix sugar and cornstarch.
• Stir in crushed strawberries and 1/3 cup water.
• Cook over medium heat, stirring constantly, until mixture boils and thickens.
• Stir in food color.
• Cool 10 minutes.
• Gently stir in remaining 3 cups strawberries.
• Spoon topping over filling.
• Refrigerate 1 hour or until set; serve within 4 hours.
• Store covered in refrigerator.

STRAWBERRY CREAM DESSERT

Steps:

• In a large bowl, combine the cracker crumbs, sugar and butter. Press into an ungreased 13-in. x 9-in. dish. Refrigerate for 15 minutes. , Meanwhile, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Stir in 1 cup whipped topping. Spread over the prepared crust., In a large bowl, dissolve gelatin in boiling water. Stir in yogurt and 6 cups of whipped topping until blended. Pour over cream cheese layer. Refrigerate for 1 hour. , Spread remaining whipped topping over strawberry layer. Cover and refrigerate overnight. Just before serving, combine topping ingredients; sprinkle over whipped topping.

STRAWBERRY JAM & CREAM BARS

Steps:

• Heat oven to 350ºF.
• Beat butter, cake mix and 1 egg in large bowl with mixer until crumbly. Reserve 3/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
• Meanwhile, beat cream cheese, granulated sugar and almond extract until blended. Add remaining egg; mix well.
• Spread cream cheese mixture over crust; top with strawberry jam. Sprinkle with reserved crumb mixture.
• Bake 45 min. or until center is set and crumb topping is lightly browned. Cool completely. Refrigerate 30 min. before cutting into bars.
• Garnish with sifted powdered sugar just before serving.

STRAWBERRIES AND CREAM DESSERT SQUARES

Steps:

• Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
• In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

STRAWBERRY CREAM DESSERT SQUARES RECIPE - (4.5/5)

Steps:

• Heat oven to 350°F. Press cookie dough evenly into bottom only of ungreased 13x9-inch pan. If dough is sticky, use floured fingers. In medium bowl, beat cream cheese, sugar and 3/4 cup of the strawberry topping with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and creamy. Spread evenly over crust in pan. In medium bowl, mix whipped topping, food color and remaining 1/4 cup strawberry topping. Spread topping mixture over cooled cream cheese layer. Refrigerate about 2 hours or until set. To serve, cut into 6 rows by 3 rows. Garnish each serving with fresh berries. Cover and refrigerate any remaining dessert.

EASY STRAWBERRY CREAM DESSERT SQUARES

Steps:

• 1. Heat oven to 350°F.
• 2. Press cookie dough evenly into bottom only of ungreased 13x9-inch pan. (If dough is sticky, use floured fingers.)
• 3. In medium bowl, beat cream cheese, sugar and 3/4 cup of the strawberry topping with electric mixer on medium-high speed about 1 minute or until well blended.
• 4. Add eggs; beat about 2 minutes or until well blended and creamy. Spread evenly over crust in pan.
• 5. Bake 30 to 35 minutes or until center is set.
• 6. Cool 1 hour. Center will sink slightly as it cools.
• 7. In medium bowl, mix whipped topping, food color and remaining 1/4 cup strawberry topping.
• 8. Spread topping mixture over cooled cream cheese layer.
• 9. Refrigerate about 2 hours or until set.
• 10. To serve, cut into 6 rows by 3 rows. Garnish each serving with fresh berries. Serve & Enjoy!
• 11. Cover and refrigerate any remaining dessert.

CREAMY STRAWBERRY DESSERT

Steps:

• In a large bowl, combine the wafer crumbs, sugars and butter; press into an ungreased 13-in. x 9-in. dish. Cover and refrigerate for 30 minutes. , Sprinkle gelatin over boiling water. Remove from the heat; stir until gelatin is completely dissolved, about 5 minutes. Transfer to a large bowl; stir in strawberries and milk. Refrigerate for 30 minutes or until partially set., Fold whipped topping into strawberry mixture. Spread over prepared crust. Refrigerate for 2 hours or until set. Cut into squares.

CREAMY STRAWBERRY DESSERT SQUARES

Steps:

• 1. In large bowl, stir cookie mix, butter and egg until soft dough forms. Spray bottom of 13x9 pan with cooking oil spray. Press evenly in bottom of pan.
• 2. Bake at 350' for 15-20 minutes until light golden brown. Cool completly.
• 3. In small microwavable bowl melt chips (about 60 seconds) Mix until smooth. In medium bowl beat cream cheese on medium speed until smooth. Stir in melted chips. Spread mixture over crust.
• 4. Prepare topping: In small bowl crush one cup of the stawberries. In 2 quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup of water. Cook over medium heat until mixture bowls and thickens. Stir constantly. Cool 10 minutes then stir in the remaining 3 cups of stawberries. Spoon topping over filling. Refrigerate until set and store remaining squares covered in the refrigerator. Enjoy !!