Creamy Strawberry Squares
Recipe from Better Homes and Gardens

Strawberries are the sweet stars in this layered gelatin dessert made with a cream cheese layer over a cookie-like base studded with pecans.


Creamy Strawberry Squares

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Servings: Makes 15 squares
Prep Time: 30 mins
Total Time: 5 hrs 20 mins
Related Categories: Squares, Strawberries
 
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Ingredients
  • 1-1/2  cups
    all-purpose flour
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  • 3/4  cup
    butter, melted
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  • 3/4  cup
    chopped pecans
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  • 1  cup
    granulated sugar
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  • 1/4  cup
    all-purpose flour
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  • 3  tablespoons
    strawberry-flavored gelatin
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  • 1  cup
    water
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  • 2  cups
    powdered sugar
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  • 1  8-ounce package
    cream cheese, softened
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  • 1  8-ounce carton
    frozen whipped dessert topping, thawed
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  • 3  cups
    sliced strawberries
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Directions
1.
Preheat oven to 350 degrees F. For crust, combine the flour and the melted butter; stir in pecans. Pat evenly in the bottom of an ungreased 3-quart rectangular baking dish. Bake about 20 minutes or until golden brown around edges. Cool in pan on a wire rack.
2.
Meanwhile for strawberry topping, in a medium saucepan combine granulated sugar, the 1/4 cup flour, and strawberry-flavored gelatin; stir in water. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Cover surface and chill about about 30 minutes or until partially set (consistency of unbeated egg whites).
3.
In a large mixing bowl gradually add powdered sugar to cream cheese, beating with an electric mixer on medium speed until combined. Add whipped topping by spoonfuls; beat until smooth. Spread over cooled crust. Arrange sliced strawberries on top.
4.
Spoon gelatin mixture over strawberries. Cover and chill for 4 to 24 hours. Cut into squares.
5.
Makes 15 squares
Nutrition information
Calories 389, Total Fat 22 g, Saturated Fat 11 g, Monounsaturated Fat 8 g, Polyunsaturated Fat 2 g, Cholesterol 42 mg, Sodium 127 mg, Carbohydrate 46 g, Total Sugar 32 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 28%, Calcium 3%, Iron 6%. Exchanges: Starch .5, Other Carbohydrate 2.5, Fat 4.5. Percent Daily Values are based on a 2,000 calorie diet
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