Summertime Strawberry Cream Squares Food

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 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

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.

SUMMERTIME STRAWBERRY CREAM SQUARES

Steps:

• Prepare a 9-inch square pan.
• In a bowl, combine crumbs, butter and sugar (if using);press into bottom of pan, chill.
• Meanwhile, combine gelatin in boiling water with 1/4 cup sugar (or more); chill until thickened but not set.
• Remove from the fridge, and fold in the strawberry slices, mini marshmallows and 1-1/2 cups Cool Whip topping.
• Place the jello/strawberry mixture into prepared crust.
• Refrigerate until Jello is completely set.
• Just before serving garnish with additional sliced strawberries and chopped nuts if desired.
• **NOTE** I have doubled all the ingredients and made in a 13x9-inch pan, when I doubled the recipe I used 3 small boxes of strawberry jello with 4-1/2 cups boiling water, just double all other ingredients, and use a large container of Cool whip topping, when mixing in the large container, you might only want to use/fold in three-quarters of it, as that is plenty for the doubled recipe. when folding in the Cool Whip topping it does not have to be completely mixed in, just enough until it is combined, the mixture might look semi "speckled" in appearence, similar to the store-bought jelly molds.