Creamy Strawberry Squares Recipes

Steps:

• 1. Heat oven to 350^. Press cookie dough evenly into bottom only of an ungreased 13x9-inch pan.(If dough is sticky, use floured fingers or bottom of a glass). 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 2minutess or until well blended and creamy. Spread evenly over crust in pan. Bake 30-35 minutes or until center is set. Cool 1 hour. Center will sink slightly as it cools -so don't think you did something wrong.lol In a medium bowl, mix whipped topping, food color and remaining 1/4 cup strawberry topping. Spread 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 chill any remaining dessert. LOL. --- Note: I have use other ice cream toppings and some pancake syrups with pretty good results too- like blueberry,raspberry, etc. and fresh fruit.

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

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:

• For the filling: Preheat the oven to 375 degrees F.
• Add the strawberries, granulated sugar, cornstarch and lime zest and juice to a bowl. Toss to combine and set aside.
• For the crust and crumble: In a food processor, combine the flour, butter, brown sugar and baking powder. Pulse until a loose crumb forms; continue to pulse as you add the cream.
• Grease a 9-by-13-inch pan with butter. Dump two-thirds of the flour mixture onto the prepared pan and press flat. Top with the strawberry mixture, spreading it into an even layer. Sprinkle over the remaining flour mixture, followed by the turbinado sugar.
• Bake the bars until the top is golden and the strawberry layer is thick and bubbling, 28 to 30 minutes. Remove and allow to cool.
• For the icing: Whisk together the powdered sugar and lime juice until smooth.
• Cut the cobbler into small squares and drizzle with the icing. Add to a platter and serve.

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.

Steps:

• Combine wafer crumbs, butter and 2 Tbsp. sugar; press firmly onto bottom of foil-lined 8-inch square pan. Carefully spread jam over crust.
• Mix cream cheese and 1/3 cup sugar in large bowl until blended. Gently stir in COOL WHIP; spoon over jam.
• Refrigerate 3 hours or until firm. Serve topped with strawberries.

Steps:

• MIX graham crumbs, 1/4 cup of the sugar and butter until well blended.
• Press firmly onto bottom of 13x9-inch baking pan to form crust.
• Set aside.
• BEAT cream cheese, remaining 1/4 cup sugar and 1/4 cup of the milk in medium bowl with wire whisk until well blended.
• Spread over crust.
• POUR remaining 2-3/4 cups milk into large bowl.
• Add pudding mixes.
• Beat with wire whisk 2 minutes or until well blended.
• Pour over cream cheese layer in pan.
• Let stand 5 minutes or until thickened.
• Cover with whipped topping.
• Refrigerate 4 hours or overnight.
• Cut into 24 squares to serve.
• Store leftover dessert in refrigerator.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Line a rimmed baking sheet with aluminum foil. In a bowl, stir together the flour, brown sugar, walnuts and melted butter. Toast in the oven until walnuts are fragrant, about 15 minutes; stir occasionally. Sprinkle 2/3 of the walnut mixture evenly over the bottom of the 9x13 inch dish.
• In a large bowl, whip the egg whites with the lemon juice until they can hold a soft peak. Gradually add white sugar while continuing to whip to firm peaks. Fold in the strawberries.
• In a separate bowl, whip the cream with an electric mixer until stiff but not grainy. Fold into the strawberry mixture. Spoon over the crust in the dish and spread evenly. Top with the remaining walnut mixture. Freeze for 6 hours, or overnight.