Dream Squares Food

DREAM BARS

Steps:

• Line a 9 by 13-inch baking pan with foil so that it covers the bottom and overhangs 2 sides by at least 1-inch. Tuck the overlap around the outside of the pan. Coat with nonstick vegetable spray.
• Set a rack in the middle of the oven and preheat to 350 degrees F.
• In a bowl, combine 1 cup of the flour, 1/2 cup of the brown sugar, and the pecans. Work in the butter, rubbing and pinching it between your fingertips, until the mixture looks mealy and lumpy. Lightly pat the streusel onto the bottom of the pan.
• In a mixing bowl, beat together the eggs and the remaining 1/2 cup brown sugar until doubled in volume. Beat in the vanilla extract.
• In another bowl, sift together the remaining 1/2 cup flour, baking powder, and salt, then beat into the egg mixture. Spread on top of the streusel.
• Sprinkle on the coconut and the sweetened condensed milk. Bake for 25 to 30 minutes, until the first tiny bubbles come up. Set on a rack to cool. Run a knife around the 2 unfoiled pan sides to loosen, then lift the whole cake out of the pan. Cut into 2-inch bars.

PINEAPPLE DREAM SQUARES

Steps:

• TO MAKE BASE;
• Preheat oven to 350°F Spray a 9-inch square pan with cooking spray. In a medium bowl, combine flour and brown sugar. Cut in butter until mixture is crumbly. Press into bottom of pan. Bake until lightly browned, 12-15 minutes. Cool slightly.
• TO MAKE TOPPING:.
• In a medium bowl, whisk eggs just until blended. Stir in remaining ingredients. Spread over base.
• Bake until topping is set but still soft in center, 40-45 minutes. Cool completely on a wire rack. Cut into squares. Keep refrigerated.

PARTY DREAM SQUARES

Steps:

• BASE- whisk flour and icing sugar in bowl, cut in butter or margarine and press into a greased 9x9 pan.
• Bake base in a 300 degree oven for 10 minutes.
• TOPPING- Beat eggs, blend in sugar and beat together.
• Add the vanilla and the dry ingredients.
• Add the coconut, cherries and the walnuts.
• Spread filling on the prepared base and bake at 325 degrees for 30 minutes or until top nicely golden brown.
• Cool until set before cutting.

DREAM SQUARES

Steps:

• BASE: Melt 3/4 cup margarine. Add graham crumbs. Press half the mixture into an 8-inch square baking pan. Bake for10 minutes at 350°F Cool completely.
• FILLING: Combine icing sugar, cocoa, margarine and vanilla. Beat with electric mixer for 3 minutes. Pour over first mixtue.
• MIX: Combine melted margarine, beaten eggs and cocoa. Mix well. Pour over top of filling and put the rest of the crumbs on top.
• Refrigerate for 2 hours and serve.

ORANGE DREAM LAYERED SQUARES

Steps:

• Combine graham crumbs and butter; press onto bottom of 8-inch square pan. Refrigerate until ready to use.
• Microwave orange juice in microwaveable measuring cup on HIGH 1 min. Add to gelatin mix in small bowl; stir 2 min. until completely dissolved. Gradually add to half the cream cheese in medium bowl, beating with mixer after each addition until blended. Whisk in 1 cup COOL WHIP; spread over crust. Freeze while preparing next layer.
• Beat remaining cream cheese and milk in separate medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in remaining COOL WHIP and orange zest; spread over gelatin layer. Refrigerate 3 hours.

FROSTY ORANGE DREAM SQUARES

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs and butter; press onto bottom of prepared pan.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP; spoon over crust. Refrigerate 10 min.
• Add remaining COOL WHIP to sherbet; whisk until blended. Spoon over pudding layer in crust.
• Freeze 3 hours or until firm. Use foil handles to remove dessert from pan before cutting to serve.

PINEAPPLE DREAM SQUARES

Steps:

• Mix melted butter and crushed graham wafer crumbs together in 8x8-inch baking pan; reserve 2 tablespoons for top of dessert.
• Spread remaining crumb mixture evenly in pan. Bake at 350F 10-15 minutes; cool.
• Mix softened butter, icing sugar and egg yolks together in bowl; mix until smooth and creamy. Spread evenly over cooled crumb base.
• Mix together pineapple and whipped cream. Spread over above layer. Sprinkle reserved crumbs on top of dessert.
• Refrigerate at least 1/2 hour before serving.

STRAWBERRY DREAM SQUARES

Steps:

• Combine graham crumbs and butter. Reserve 2 Tbsp. crumb mixture; press remaining crumb mixture onto bottom of 13x9-inch pan. Refrigerate until ready to use.
• Mix cream cheese and sugar in medium bowl until blended. Add strawberries; mix well. Gently stir in 2 cups COOL WHIP; spread over crust.
• Beat pudding mixes and milk with whisk 2 min.; pour over cream cheese layer. Refrigerate 1 hour.
• Top with remaining COOL WHIP and reserved crumb mixture. Refrigerate 4 hours.

LEMON DREAM SQUARES

Steps:

• Line 8-inch square pan with plastic wrap, with ends of wrap extending over sides. Mix wafer crumbs and butter; press onto bottom of prepared pan. Freeze until ready to use.
• Beat yogurt and dry gelatin mix in large bowl with mixer until blended. Add COOL WHIP; mix well. Spoon over crust.
• Freeze 4 hours. Use plastic wrap handles to remove dessert from pan before cutting to serve. Top with berries.

DREAM BARS

Steps:

• Preheat oven to 300F.
• Cookie Layer: In a large mixing bowl, cream butter and sugar until smooth.
• Stir in flour and salt.
• Mixture will be crumbly.
• Pat the mixture into a lightly greased 9x13 pan.
• Bake for 10 mins, while you prepare the topping.
• Increase the oven temperature to 325F.
• Topping: Combine sugar, flour and baking powder in a medium mixing bowl (I've used the same bowl without ill result).
• Stir in the eggs, mixing until smooth.
• Add coconut and nuts, mix until well-combined.
• Spread the topping onto the cookie layer, as evenly as possible (wet your fingers and spread).
• Bake the bars for 30 mins, until golden brown.
• Remove from oven and let them cool (in the pan).
• Sprinkle with confectioners' sugar, if desired.
• Or spread melted chocolate chips over the bars.
• Cut them into 2 1/4 inch bars when completely cooled.

DREAM BARS

Steps:

• In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Pat into a 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a bowl, beat eggs and brown sugar; stir in vanilla. Combine flour and salt; add to egg mixture. Fold in coconut and walnuts. Spread over baked crust. Return to oven and bake 20-25 minutes longer or until golden brown. Cool on a wire rack.

CREAMY LAYERED LEMON SQUARES

Steps:

• Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch dish.
• Beat cream cheese and remaining sugar in medium bowl with mixer until blended. Whisk in 1-1/2 cups COOL WHIP; spread over crust. Top with 2 cups strawberries. Refrigerate until ready to use.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until melted. Refrigerate 5 min. or until gelatin is thickened. Whisk in remaining COOL WHIP; spread over strawberry layer in dish.
• Refrigerate 4 hours or until firm. Serve topped with remaining strawberries.