Creamy Strawberry Lemon Squares Recipes

Steps:

• MIX graham crumbs, 1/4 cup sugar and butter until blended. Press onto bottom of 13x9-inch baking pan.
• BEAT cream cheese, 1/4 cup sugar and 1/4 cup milk until well blended. Spread over crust.
• Pour 2-3/4 cups milk into large bowl. Add pudding mixes. Blend well. Pour over cream cheese layer. Let stand 5 minutes or until thickened.
• Cover with whipped topping. Refrigerate 4 hours or overnight.

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
• Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
• Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
• Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.

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.

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.

Steps:

• Mix graham cracker crumbs with 1/4 cup sugar, and butter.Press on bottom of 13" x 9" baking pan.
• Beat cream cheese, 1/4 cup sugar and 1/4 cup milk until blended. Spread over crust.
• Pour 2 3/4 cups milk into large bowl. Add pudding mixes. Blend well. Pour over cream cheese layer.
• Let stand 5 minutes until thickened. Cover with whipped topping.
• *Put sliced strawberry on top.
• Refrigerate 4 hours or overnight.
• Cut into squares to serve.
• For variety-try any favorite pudding flavor or cool whip flavor.