Strawberry Chiffon Squares Recipes

STRAWBERRY CHIFFON SQUARES

Steps:

• In small sauce pan, melt butter, stir in crushed wafers.
• Pat firmly into 11 x 7 dish (chill).
• In large bowl, dissolve jello into boiling water.
• Stir in condensed milk,& undrained strawberries.
• Fold in marshmallows& whip cream.
• Pour into prepared dish.
• Chill 2 hours.
• Refrigerate leftovers.

STRAWBERRY CHIFFON SQUARES

Steps:

• 1. Melt butter in saucepan. Stir in crumbs, pat down in a 11x7 inch baking dish.
• 2. In large bowl dissolve gelatin in boiling water, stir in condensed milk and strawberries. Mix well.
• 3. Whip the cream into soft peaks. Fold in marshmallows and whipping cream into strawberry mixture.
• 4. Pour into prepared pan. Chill for two hours.

STRAWBERRY CHIFFON PIE

Steps:

• Mix strawberries with 1/2 cup sugar in a medium bowl. Set aside for 30 minutes.
• Mix gelatin with cold water in a medium bowl to soften. Add hot water to dissolve and set aside to cool, 5 to 10 minutes. Stir in strawberries, lemon juice, and salt. Place the bowl in the refrigerator to chill until the mixture mounds when spooned, about 1 hour. Place a large bowl and electric beaters in a freezer.
• Beat whipping cream using an electric mixer in the chilled large bowl using th chilled beaters until foamy. Add 1/4 cup sugar and almond extract gradually; continue beating until stiff peaks form. Fold the chilled strawberry mixture into the whipped cream.
• Place egg whites in a separate bowl and add cream of tartar. Beat using an electric mixer on medium speed until soft peaks form. Increase the mixer speed to high and beat until egg whites are glossy and hold a firm peak. Gently fold into the strawberry mixture.
• Pour filling into the prepared pie crust and smooth out. Place pie in the refrigerator and chill until firm, 4 hours to overnight.