Strawberry Delight Squares Recipes

Steps:

• Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan.
• Beat Neufchatel, remaining sugar and milk with whisk until blended. Stir in COOL WHIP; spread over crust. Refrigerate until ready to use. Meanwhile, add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in oranges. Spoon over Neufchatel layer.
• Refrigerate 3 hours or until firm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray the inside bottom of a jelly roll pan with cooking spray.
• Mix sugar cookie mix, butter, and egg together in a large bowl until a soft dough forms; press evenly into prepared pan.
• Bake in the preheated oven until crust is light golden brown, 10 to 15 minutes. Cool completely, about 30 minutes.
• Beat cream cheese using an electric mixer on medium speed in a bowl until smooth. Add whipped topping and stir until smooth; spread over crust. Refrigerate.
• Mix sugar and cornstarch together in a 2-quart saucepan; add 1 cup strawberries, water, and vanilla extract. Cook and stir strawberry mixture, mashing strawberries with spoon while cooking, over medium heat until strawberries are softened and mixture is thickened, 10 to 15 minutes.
• Stir food coloring into strawberry mixture and remove from heat; cool for 10 minutes. Gently stir remaining 3 cups strawberries into strawberry mixture; spoon over cream cheese filling. Refrigerate until set, about 1 hour. Serve within 4 hours.

Steps:

• Mix graham crumbs, 1/4 cup sugar and butter.
• Press firmly onto bottom of 13x9 inch baking pan.
• Set aside.
• Beat cream cheese, remaining 1/4 cup sugar and milk until smooth.
• Gently stir in whipped topping.
• Spread over crust and refrigerate.
• Meanwhile, stir boiling water into gelatin until completely dissolved.
• Stir in cold.
• Refrigerate 1 1/2 hours or until slightly thickened.
• Stir in orange segments and spoon over cream cheese layer.
• Refrigerate 3 hours or until firm.
• Cut and top with additional whipped topping if desired.
• If you have a third can of the orange segments (drain) place a segment along side the whipped topping.

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.

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.

Steps:

• Mis graham cracker crumbs, 1/4 cup sugar, and butter. Press firmly into bottom of 13'x9" pan. Beat cream cheese, remaining 1/4 cup sugar, and milk until smooth. Gently stir in Cool Whip. Spread over crust. Refrigerate. Meanwhile, stir boiling water into jello, and stir for at least 2 minutes until dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until slightly thickened. Stir in orange segments. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into 20 squares. If desired, top with additional Cool Whip as garnish. Store in refrigerator.