Strawberry Custard Squares Recipes

Steps:

• In a large saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in gelatin and lemon juice until gelatin is dissolved. Cool to room temperature. , Prepare pudding mixes according to package directions. Pour into pastry shells. Top with strawberries. Carefully spoon gelatin mixture over berries. Refrigerate until set. Garnish with whipped cream if desired.

Steps:

• Slice cookie dough into as directed on the package.
• Place 24 slices in a 13 X 9 inch baking pan & press together to cover the bottom of the pan completely.
• Mix preserves with flour and spread thinly over the dough.
• In a medium bowl, slightly beat the eggs, add remaining ingredients and continue beating just until smooth.
• Pour custard mixture over the preserve layer.
• Optional: If you have cookie slices left, roll into thin strips and place them lattice-like on custard.
• Bake in a preheated 350º on lowest rack for 50 minutes or until custard has set and a knife inserted in the center comes out clean.
• Cool on rack then chill.
• Cut into squares before serving.

Steps:

• Mix the ingredients for the bottom layer together and press into 9x13 pan.
• Bake at 325 for 15-20 minutes.
• Mix custard in a little cold water before adding to boiling water.
• Boil til thickens.
• Spread over the base.
• Top with whipping cream.
• Sprinkle coconut over top.

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with nonstick foil; set aside. In a large bowl, beat cracker crumbs, flour, butter and 1/2 cup sugar until combined. Press onto bottom of prepared pan. Bake until lightly browned, 10-15 minutes. Cool on a wire rack., In a large bowl, beat egg yolks and cream cheese until smooth. Beat in milk and lime juice until blended. Stir in 1 tablespoon lime zest and vanilla paste; pour over cooled crust. Alternately arrange strawberries and peaches in closely spaced rows over filling. Combine cinnamon and remaining 2 tablespoons sugar; sprinkle over fruit., Bake until custard looks set, 20-25 minutes. Cool completely on a wire rack. Cover and refrigerate at least 2 hours or overnight. Sprinkle with remaining 1 tablespoon lime zest; cut into bars.

Steps:

• In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.