Strawberries And Cream Dessert Squares Food

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.

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.

STRAWBERRY CREAM CHEESE SQUARES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Beat butter, powdered sugar, and vanilla extract together in a medium bowl until well combined. Add flour and continue to beat until dough comes together and is no longer dry.
• Press the dough into an 8x8-inch pan, smoothing the surface evenly with your fingers. Prick the dough all over with a fork to allow any steam to escape.
• Bake in the preheated oven until the edges begin to brown, about 20 minutes. Remove from oven and cool completely.
• Meanwhile, make the filling. Beat cream cheese, powdered sugar, and vanilla extract together until smooth. Fold in whipped topping until combined. Refrigerate while the shortbread cools and you prepare the strawberry topping.
• Whisk water, sugar, and cornstarch together in a small pan over medium heat. Bring to a boil, whisking constantly. Add gelatin and whisk until incorporated. Remove from heat and set aside to cool, whisking occasionally to prevent a skin from forming on the top.
• Spread the cream cheese mixture over the cooled shortbread. Top evenly with sliced strawberries then pour gelatin mixture evenly over the strawberries. Refrigerate until set. Cut into squares

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.

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 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.

FROSTY STRAWBERRY SQUARES

Steps:

• Combine flour, brown sugar, walnuts and melted butter.
• Place in a 9x13" baking dish and bake at 350 degrees for 20 minutes, stirring occasionally.
• Take out 1/3 of mixture and set aside. Press remaining mixture into baking dish.
• For filling: Whip whipping cream until peaks form; set aside.
• Combine egg whites, sugar, strawberries and lemon juice (MAKE SURE MIXER BLADES ARE CLEAN AND DRY OR EGG WHITES WILL NOT WHIP).
• Beat at high speed until stiff peaks form, about 10 minutes.
• Fold in whipped cream.
• Spoon over crumb mixture.
• Sprinkle 1/3 crumb mixture over top.
• Freeze six hours or over night.

STRAWBERRIES 'N CREAM SHORTCAKE SQUARES

Steps:

• Mix whipped topping, ice cream and dry gelatin in large bowl until well blended. Add cake cubes; mix well.
• Spoon into 13x9-inch pan.
• Freeze 3 hours or until firm. Cut into 15 squares to serve. Store leftover dessert in freezer.

STRAWBERRIES & 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 crumb mixture onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
• Meanwhile, beat cream cheese, granulated sugar and vanilla until blended. Add remaining egg; mix well.
• Spread cream cheese mixture over crust; top with strawberries, then 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.

STRAWBERRY SQUARES

Steps:

• Preheat your oven 350°F.
• Combine flour and sugar.
• Cut in the butter until crumbly.
• Press into 8-inch square baking tin.
• Bake until a very light golden colour about 15 to 20 minutes.
• In a medium saucepot place two cups crushed fresh or thawed strawberries.
• Add 1/2 cup white sugar, and bring to a boil.
• Remove from heat; add Jello powder and stir well until dissolved.
• Chill until slightly thickened.
• Prepare Dream Whip dessert topping according to the package directions using the 1/2 cup milk and teaspoons vanilla which it calls for.
• Fold half of the prepared Dream Whip into the slightly thickened strawberry mixture and pour into cooled crust.
• Chill in fridge until set. (This should be about one hour or so).
• Beat the icing sugar into the remaining dessert topping and spread over the set layer.
• Chill until serving time.