Dream Squares Recipes

Steps:

• Line a 9 by 13-inch baking pan with foil so that it covers the bottom and overhangs 2 sides by at least 1-inch. Tuck the overlap around the outside of the pan. Coat with nonstick vegetable spray.
• Set a rack in the middle of the oven and preheat to 350 degrees F.
• In a bowl, combine 1 cup of the flour, 1/2 cup of the brown sugar, and the pecans. Work in the butter, rubbing and pinching it between your fingertips, until the mixture looks mealy and lumpy. Lightly pat the streusel onto the bottom of the pan.
• In a mixing bowl, beat together the eggs and the remaining 1/2 cup brown sugar until doubled in volume. Beat in the vanilla extract.
• In another bowl, sift together the remaining 1/2 cup flour, baking powder, and salt, then beat into the egg mixture. Spread on top of the streusel.
• Sprinkle on the coconut and the sweetened condensed milk. Bake for 25 to 30 minutes, until the first tiny bubbles come up. Set on a rack to cool. Run a knife around the 2 unfoiled pan sides to loosen, then lift the whole cake out of the pan. Cut into 2-inch bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and 1/2 cup brown sugar until smooth. Stir in the 1 1/2 cups of flour. Press the mixture firmly into the bottom of a 9x13 inch pan. Bake the crust for 15 minutes in the preheated oven, until golden.
• In a medium bowl, mix together the eggs and 1 1/2 cups brown sugar. Stir in the vanilla. Combine the 1/4 cup flour, cocoa (if desired), baking powder and salt; stir into the egg mixture. Fold in the coconut and walnuts. Pour into the pre-baked crust.
• Bake for 25 to 30 minutes in the preheated oven, until firm. Cool and cut into squares.

Steps:

• BASE- whisk flour and icing sugar in bowl, cut in butter or margarine and press into a greased 9x9 pan.
• Bake base in a 300 degree oven for 10 minutes.
• TOPPING- Beat eggs, blend in sugar and beat together.
• Add the vanilla and the dry ingredients.
• Add the coconut, cherries and the walnuts.
• Spread filling on the prepared base and bake at 325 degrees for 30 minutes or until top nicely golden brown.
• Cool until set before cutting.

Steps:

• BASE: Melt 3/4 cup margarine. Add graham crumbs. Press half the mixture into an 8-inch square baking pan. Bake for10 minutes at 350°F Cool completely.
• FILLING: Combine icing sugar, cocoa, margarine and vanilla. Beat with electric mixer for 3 minutes. Pour over first mixtue.
• MIX: Combine melted margarine, beaten eggs and cocoa. Mix well. Pour over top of filling and put the rest of the crumbs on top.
• Refrigerate for 2 hours and serve.

Steps:

• In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Pat into a 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a bowl, beat eggs and brown sugar; stir in vanilla. Combine flour and salt; add to egg mixture. Fold in coconut and walnuts. Spread over baked crust. Return to oven and bake 20-25 minutes longer or until golden brown. Cool on a wire rack.

Steps:

• Heat oven to 350 deg.
• Grease 13x9" pan.
• In large bowl, combine cake mix, 1 cup of the rolled oats and 6 T of the margarine; mix until crumbly.
• Reserve 1 cupcrumbs for topping.
• To remaining crumbs, add 1 egg; mix until well blended.
• Press into greased pan.
• Pour cherry pie filling over crust; spread to cover.
• To reserved crumbs in large bowl, add remaining 1/4 cup rolled oats and 2 T margarine, nuts and brown sugar; mix well.
• Sprinkle over cherry filling.
• Bake at 350 deg for 35-40 minutes until golden brown.
• Cool completely.
• If desired, serve with whipped cream.

Steps:

• Line 8-inch square pan with plastic wrap, with ends of wrap extending over sides. Mix wafer crumbs and butter; press onto bottom of prepared pan. Freeze until ready to use.
• Beat yogurt and dry gelatin mix in large bowl with mixer until blended. Add COOL WHIP; mix well. Spoon over crust.
• Freeze 4 hours. Use plastic wrap handles to remove dessert from pan before cutting to serve. Top with berries.

Steps:

• In a bowl mix together the graham cracker crumbs and melted butter.
• Press into the bottom of a 13x9 baking dish. Chill in refrigerator until needed.
• In a mixing bowl, cream together the cream cheese and sugar until well blended.
• Stir in the strawberries.
• Gently stir in 2 cups of Cool Whip and spread over chilled graham cracker crust.
• Beat together 2 packages of vanilla pudding mix with cold milk until thicken (2 to 3 minutes)
• Spread over cream cheese filling and refrigerate 1 hour.
• Top with remaining Cool Whip (1 cup)
• Sprinkle a few graham cracker crumbs over top and chill 3 to 4 hours.
• Keep refrigerated.

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs and butter; press onto bottom of prepared pan.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP; spoon over crust. Refrigerate 10 min.
• Add remaining COOL WHIP to sherbet; whisk until blended. Spoon over pudding layer in crust.
• Freeze 3 hours or until firm. Use foil handles to remove dessert from pan before cutting to serve.

Steps:

• Mix melted butter and crushed graham wafer crumbs together in 8x8-inch baking pan; reserve 2 tablespoons for top of dessert.
• Spread remaining crumb mixture evenly in pan. Bake at 350F 10-15 minutes; cool.
• Mix softened butter, icing sugar and egg yolks together in bowl; mix until smooth and creamy. Spread evenly over cooled crumb base.
• Mix together pineapple and whipped cream. Spread over above layer. Sprinkle reserved crumbs on top of dessert.
• Refrigerate at least 1/2 hour before serving.

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.