Strawberries And Cream Dessert Squares Recipes

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:

• 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:

• 1. Heat oven to 350 degrees. Spray bottom only of a 15 x 10 x 1-inch pan or a 9 x 13-inch pan with cooking spray. In a large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly into the bottom of the pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
• 2. In a small microwavable bowl, microwave the baking chips uncovered on high for 45 - 60 seconds or until the chips are melted and can be stirred, till smooth.
• 3. In a 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 the topping.
• 4. In a small bowl, crush 1 cup of the strawberries. In a 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly until the mixture boils and thickens. Stir in the food coloring (optional). Cool for 10 minutes. Gently stir in remaining 3 cups of strawberries. Spoon topping over filling.
• 5. Refrigerate for an hour or until it sets. Refrigerate the leftovers, covered.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Beat butter, powdered sugar, and vanilla extract together in a medium bowl until well combined. Add flour and continue to beat until dough comes together and is no longer dry.
• Press the dough into an 8x8-inch pan, smoothing the surface evenly with your fingers. Prick the dough all over with a fork to allow any steam to escape.
• Bake in the preheated oven until the edges begin to brown, about 20 minutes. Remove from oven and cool completely.
• Meanwhile, make the filling. Beat cream cheese, powdered sugar, and vanilla extract together until smooth. Fold in whipped topping until combined. Refrigerate while the shortbread cools and you prepare the strawberry topping.
• Whisk water, sugar, and cornstarch together in a small pan over medium heat. Bring to a boil, whisking constantly. Add gelatin and whisk until incorporated. Remove from heat and set aside to cool, whisking occasionally to prevent a skin from forming on the top.
• Spread the cream cheese mixture over the cooled shortbread. Top evenly with sliced strawberries then pour gelatin mixture evenly over the strawberries. Refrigerate until set. Cut into squares

Steps:

• Heat oven to 350°F.
• Combine pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
• Beat cream cheese, remaining sugar and milk with mixer until blended. Stir in COOL WHIP; spread over crust. Refrigerate until ready to use.
• 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 berries; spoon over cream cheese layer.
• Refrigerate 3 hours or until firm.

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 20 to 25 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:

• 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.