CREAMY STRAWBERRY DESSERT SQUARES
Easy dessert squares. They can be made with any fruit topping but strawberries and cream can't be beat!
Provided by MilcaC
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h15m
Yield 20
Number Of Ingredients 12
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.
Nutrition Facts : Calories 252.6 calories, Carbohydrate 29 g, Cholesterol 33.8 mg, Fat 14.4 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 8.3 g, Sodium 130.3 mg, Sugar 19.1 g
STRAWBERRY CREAM DESSERT
This fluffy creation is a variation on two recipes-a delicious four-layer dessert my mom used to make and a gelatin pie I came up with one day when I was short on ingredients. My family just loves it! -Rachel Lynn Rioux, Lisbon, Maine
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 15 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the cracker crumbs, sugar and butter. Press into an ungreased 13-in. x 9-in. dish. Refrigerate for 15 minutes. , Meanwhile, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Stir in 1 cup whipped topping. Spread over the prepared crust., In a large bowl, dissolve gelatin in boiling water. Stir in yogurt and 6 cups of whipped topping until blended. Pour over cream cheese layer. Refrigerate for 1 hour. , Spread remaining whipped topping over strawberry layer. Cover and refrigerate overnight. Just before serving, combine topping ingredients; sprinkle over whipped topping.
Nutrition Facts : Calories 394 calories, Fat 22g fat (16g saturated fat), Cholesterol 39mg cholesterol, Sodium 228mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 0 fiber), Protein 3g protein.
DIABETIC-FRIENDLY EASY STRAWBERRY CREAM SQUARES
The original recipe is an recipe from 'Pillsbury'...I have made it a "Diabetic-Friendly" recipe by making a few changes to the ingredients...however, I don't have the exact calorie or carb. counts. I think it is just as tasty as the original recipe. But there are less calories/serving and less carbs.
Provided by penny jordan
Categories Other Desserts
Time 1h5m
Number Of Ingredients 14
Steps:
- 1. PREHEAT: Oven to 350°F. COOKIE CRUST: COMBINE: Cake mix, oil, and eggs together in a large mixing bowl. STIR: With spoon until throughly moistened and well combined. SHAPE: Cookie dough into large ball. PRESS: Cookie dough evenly into bottom only of ungreased 9x13-inch pan. (If dough is sticky, use floured fingers.) FILLING: IN: Medium mixing bowl, beat cream cheese, splenda and 1/2 cup of the strawberry topping OR sugar-free jam with electric mixer on medium-high speed about 1 minute or until well blended. ADD: Eggs; beat about 2 minutes or until well blended and creamy. SPREAD: Evenly over crust in pan. BAKE: 30 to 35 minutes or until center is set. COOL: 1 hour. Center will sink slightly as it cools. TOPPING: IN: Medium mixing bowl, mix whipped topping, food color and 1/4 cup strawberry topping OR sugar-free jam. SPREAD: Topping 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. SERVE & ENJOY! ***Cover and refrigerate any remaining dessert.
EASY STRAWBERRY CREAM DESSERT SQUARES
This is a 'Pillsbury' recipe and it is soooooooo good and very easy. Nutritional Information: 1 Serving Calories 340 Calories from Fat 170 Total Fat 18g (Saturated Fat 10g Trans Fat 1 1/2g) Cholesterol 55mg Sodium 180mg Total Carbohydrate 39g Dietary Fiber 0g Sugars 26g Protein 3g Exchanges: 1 Starch 0 Fruit 1 1/2 Other...
Provided by penny jordan
Categories Other Desserts
Time 1h5m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 350°F.
- 2. Press cookie dough evenly into bottom only of ungreased 13x9-inch pan. (If dough is sticky, use floured fingers.)
- 3. 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.
- 4. Add eggs; beat about 2 minutes or until well blended and creamy. Spread evenly over crust in pan.
- 5. Bake 30 to 35 minutes or until center is set.
- 6. Cool 1 hour. Center will sink slightly as it cools.
- 7. In medium bowl, mix whipped topping, food color and remaining 1/4 cup strawberry topping.
- 8. Spread topping mixture over cooled cream cheese layer.
- 9. Refrigerate about 2 hours or until set.
- 10. To serve, cut into 6 rows by 3 rows. Garnish each serving with fresh berries. Serve & Enjoy!
- 11. Cover and refrigerate any remaining dessert.
STRAWBERRIES AND CREAM DESSERT SQUARES
Summer is always at your doorstep with this fresh dessert that keeps the family coming back for more. Made easy with Betty Crocker™ cookie mix, this recipe is an irresistible favorite around many dining room tables and a quick way to wow your guests!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 20
Number Of Ingredients 10
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.
Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 24 g, TransFat 1 g
STRAWBERRY CREAM-STUFFED PASTRIES RECIPE BY TASTY
Here's what you need: strawberry, cream cheese, powdered sugar, milk, large egg, water, puff pastry, powdered sugar, chocolate syrup
Provided by Betsy Carter
Categories Desserts
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a food processor or blender, puree the strawberries until smooth.
- Pour the strawberry puree through a sieve into a medium bowl to remove any seeds and clumps. Chill for 15 minutes, until the puree is cold.
- In a separate large bowl, beat the cream cheese and ½ cup (80 g) of powdered sugar together with an electric hand mixer. Mix in the milk and strawberry puree. Set aside.
- In a small bowl, whisk the beaten egg and water together. Set aside.
- Preheat the oven to 400˚F (200˚C).
- Roll a foot-long (30 cm) piece of aluminum foil into a tube. Repeat with 3 more pieces of foil to make 4 tubes total.
- On a cutting board, roll the puff pastry out to 13 inches (33 cm) by 13 inches (33 cm). Slice the puff pastry lengthwise into 1½ inch-wide (4 cm) strips.
- Wrap 2 of the strips around a foil tube, brushing the edges with egg wash and gently pressing together to adhere. Repeat with the remaining pastry strips and foil tubes.
- Balance the ends of the foil tubes over the edges of a roasting pan or baking sheet so the pastry isn't touching the surface of the pan. Brush egg wash all over the pastry spirals.
- Bake for 25 minutes, until golden brown.
- Let the pastry tubes rest at room temperature for 5 minutes. Gently remove the foil tubes. Transfer the pastry tubes to a baking sheet lined with parchment paper and bake for 5 more minutes. Let cool to room temperature.
- Fill a piping bag or zip-top bag fitted with a round tip with the cream cheese mixture. Pipe the cream cheese filling into the pastry tubes.
- Dust with powdered sugar and drizzle with chocolate syrup.
- Enjoy!
Nutrition Facts : Calories 482 calories, Carbohydrate 35 grams, Fat 35 grams, Fiber 1 gram, Protein 7 grams, Sugar 15 grams
STRAWBERRY CREAM DESSERT SQUARES RECIPE - (4.5/5)
Provided by shuber
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Press cookie dough evenly into bottom only of ungreased 13x9-inch pan. If dough is sticky, use floured fingers. 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 2 minutes or until well blended and creamy. Spread evenly over crust in pan. In medium bowl, mix whipped topping, food color and remaining 1/4 cup strawberry topping. Spread topping 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 refrigerate any remaining dessert.
FRESH STRAWBERRY SQUARES
A pretty pink dessert, perfect for Valentines or Easter - celebrating fresh strawberries! My kids request it for their birthday 'cake.' This dessert must be frozen for 6 hours before serving; remember to factor this extra time into your baking plan.
Provided by Marian Collins
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 7h
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To make the crust: combine flour, nuts, and brown sugar. Add melted butter, tossing to combine the ingredients. Spread the mixture in a 9x13 inch pan.
- Bake the crust at 350 degrees F (175 degrees C) for 15 minutes, stirring occasionally until lightly browned. Remove from pan and set aside to cool. Sprinkle 1 1/2 cups crust mixture in a 9x13 inch pan. Reserve the remaining crust mixture.
- Filling: In large bowl combine strawberries, sugar and lemon juice. Fold whipped topping into the strawberry mixture. Carefully spoon filling over the cooled crust. Sprinkle the remaining crust mixture on top. Cover and freeze for 6 hours or until firm. (You will need a full 6 hours).
Nutrition Facts : Calories 237.4 calories, Carbohydrate 24.5 g, Cholesterol 15.3 mg, Fat 15.4 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 10 g, Sodium 49.5 mg, Sugar 17.3 g
STRAWBERRY DREAM SQUARES
Does it get any sweeter than Strawberry Dream Squares? Strawberry Dream Squares have creamy vanilla pudding over a strawberry layer and graham cracker crust.
Provided by My Food and Family
Categories Home
Time 5h20m
Yield 16 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 30 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0.7196 g, Sugar 0 g, Protein 4 g
STRAWBERRIES AND CREAM BARS
Strawberries and Cream Dessert Bars have a sugar cookie base, topped with a sweet creamy layer, ending with a sweet fresh strawberry topping.
Provided by Brandie @ The Country Cook
Categories Dessert
Time 1h50m
Number Of Ingredients 9
Steps:
- Preheat oven to 350° F. Spray the bottom of a 9x13-inch baking pan with non-stick spray.
- In a large bowl, mix together the cookie mix, butter and egg until a dough forms.
- Press dough into the bottom of the baking pan.
- Bake for 15 to 20 minutes or until light golden brown. Remove from oven and let cool completely.
- In a medium bowl, beat cream cheese with an electric mixer until smooth.
- In a small, microwave-safe bowl, microwave white chocolate chips for 45 to 60 seconds or until chips are melted. Stir until smooth.
- Stir in the melted white chocolate chips with the cream cheese.
- Spread this mixture evenly over the cooled sugar cookie crust. Refrigerate while making the topping.
- In a small bowl, crush 1 cup of the strawberries.
- In 2-quart saucepan, add the crushed strawberries, sugar, cornstarch and water.
- Cook over medium heat, stirring constantly, until mixture boils and thickens.
- Remove from heat and let cool 10 minutes.
- Gently fold in remaining strawberries. Spoon over the filling.
- Cover and refrigerate 1 hour or until set.
Nutrition Facts : Calories 203 kcal, Carbohydrate 21 g, Protein 1 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 37 mg, Sodium 87 mg, Sugar 18 g, ServingSize 1 serving
STRAWBERRY CREAM SQUARES
A cool simple jello dessert. My Aunt Barb passed this recipe on to me when I was little. It contains my favorite combination: strawberries and sour cream. Cooking time is chill time.
Provided by MI Mitten
Categories Gelatin
Time 2h10m
Yield 1 9x13 pan, 12-16 serving(s)
Number Of Ingredients 6
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.
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STRAWBERRIES & CREAM DESSERT SQUARES | THE RECIPE CRITIC
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Reviews 11Category Dessert, SnackCuisine AmericanTotal Time 35 mins
- Preheat oven to 350 degrees. Spray a 15x10x1 or 9x13 with cooking spray. Or you can use parchment paper or aluminum foil for easy removal.
- Make the sugar cookie dough according to package directions. (Should call for butter and egg.) Press the dough down in prepared pan evenly. Bake for 15-20 minutes or until edges are lightly golden brown. Cool completely.
- Melt the white baking chips in microwave stirring it 30 seconds at a time. In a mixer, blend together the cream cheese and melted baking chips over medium speed. Spread over the crust and refrigerate while making the topping.
- Crush 1 cup of the strawberries in a small bowl. In a medium saucepan, mix together sugar and cornstarch. Add the crushed strawberries and water. Cook over medium heat stirring constantly until mixture starts to thicken and comes to a boil. Let cool for 10 minutes.
EASY STRAWBERRY CREAM DESSERT SQUARES RECIPE - …
From pillsbury.com
3.5/5 (272)Category DessertServings 18Total Time 4 hrs
- Heat oven to 350°F. Press cookie dough evenly into bottom only of ungreased 13x9-inch pan. If dough is sticky, use floured fingers. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
- 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 2 minutes or until well blended and creamy. Spread evenly over crust in pan.
- In medium bowl, mix whipped topping, food color and remaining 1/4 cup strawberry topping. Spread topping 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 refrigerate any remaining dessert.
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Ratings 4Category DessertsServings 6Estimated Reading Time 4 mins
- In a medium bowl, combine 1 lb (16 oz) hulled and quartered strawberries and 2 tbsp granulated sugar. Stir to combine and set aside for 10-15 minutes for sugar to melt.
- In a medium bowl, combine 1 cup heavy whipping cream, 1/4 cup confectioners’ sugar and 1/2 tsp vanilla extract. Beat with an electric mixer until stiff peaks form (about 2-2½ mins).
- Stir strawberries then divide slightly more than half between 6 serving glasses or bowls (spoon a little syrup over the berries if you like).
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- Mix graham wafer crumbs, sugar and melted butter together. Reserve about 1/4 cup of the crumbs and spread the rest in the bottom of a 9 x 13 inch pan.
- Mix jelly powder and boiling water. Chill until slightly set, then stir in the strawberries. Pour over the crumb crust.
- Melt the marshmallows and milk together. Let cool. Fold in the whipped cream. Spread over the strawberry layer.
- Top with the reserved crumb mixture. Refrigerate several hours or overnight. Cut into squares to serve.
FROZEN STRAWBERRY SQUARES RECIPE - SHE WEARS MANY HATS
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- Combine flour, brown sugar, almonds and melted butter and spread in 8x8-inch pan. Bake at 325-degrees F for 20 minutes. Stir a couple of times. Cool
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