Strawberry Delight Squares Food

STRAWBERRY DELIGHT

Steps:

• Cream together cream cheese and white sugar in a bowl until smooth. Stir in sour cream, almond extract, and 1/2 teaspoon vanilla extract.
• Fold remaining 1 teaspoon vanilla extract and confectioners' sugar into thawed whipped topping in a separate bowl until thoroughly combined.
• Gently fold the whipped topping mixture into the cream cheese mixture until combined.
• Layer the bottom of a glass serving bowl with 1/4 angel food cake pieces. Top with 1/4 cream mixture and a layer of strawberries; continue layering three more times until all the cake and cream mixture is used. Finish with a layer of strawberries. Chill until ready to serve.

STRAWBERRY DELIGHT SQUARES

Steps:

• Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan.
• Beat Neufchatel, remaining sugar and milk with whisk until blended. Stir in COOL WHIP; spread over crust. Refrigerate until ready to use. Meanwhile, add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in oranges. Spoon over Neufchatel layer.
• Refrigerate 3 hours or until firm.

STRAWBERRY DELIGHT

Steps:

• In a medium bowl mix together the graham cracker crumbs, sugar, almond extract and melted butter.
• Press the mixture into an 8×8 dish. Flatten the mixture using the bottom of a flat glass. Place in the freezer for 30 minutes.

FROZEN STRAWBERRY SQUARES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Combine flour, brown sugar, chopped walnuts, and melted butter and mix well. Spread evenly in a shallow baking pan.
• Bake for 20 minutes, stirring occasionally. Remove from oven; when cool enough to handle, sprinkle 2/3 of the crumb mixture into a 13x9-inch baking dish.
• Mix sliced strawberries with sugar; set aside.
• Combine egg whites and lemon juice in a large bowl. With electric mixer, beat until stiff (pasteurized whites take longer to beat than fresh egg whites, so be patient). Mix in sugared strawberries.
• Fold in whipped cream. Spoon fruit and cream mixture over crumb crust. Sprinkle remaining crumbs on top.
• Freeze 6 hours or overnight. Cut into squares and garnish with whole strawberries, if desired.

STRAWBERRY DELIGHT SQUARES

Steps:

• Mix graham crumbs, 1/4 cup sugar and butter.
• Press firmly onto bottom of 13x9 inch baking pan.
• Set aside.
• Beat cream cheese, remaining 1/4 cup sugar and milk until smooth.
• Gently stir in whipped topping.
• Spread over crust and refrigerate.
• Meanwhile, stir boiling water into gelatin until completely dissolved.
• Stir in cold.
• Refrigerate 1 1/2 hours or until slightly thickened.
• Stir in orange segments and spoon over cream cheese layer.
• Refrigerate 3 hours or until firm.
• Cut and top with additional whipped topping if desired.
• If you have a third can of the orange segments (drain) place a segment along side the whipped topping.

TRIPLE STRAWBERRY DELIGHT

Steps:

• Melt butter in saucepan; stir in corn flake crumbs or graham cracker crumbs.
• Stir in sugar, vanilla, and almond extract. Press half of crumb mixture into an 8-inch square baking dish.
• Heat water to boiling in a medium saucepan.
• Remove from heat and stir in gelatin for a minute, until dissolved.
• Stir in softened ice cream and thawed strawberries.
• Pour into prepared pan.
• Sprinkle remaining crumb mixture over top. Chill for 2 hours, until firm. Cut into squares to serve.

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.