Lemon Strawberry Squares

"No credit on my part - This is a Jello and Cool Whip recipe. Now I don't make many of these, but this one I love for a light summer treat. No baking, easy and quick to put together. Now if you want to get a bit more flavor, add some fresh lemon zest to Layer 1, which is the cream cheese layer about 1/2 teaspoon, and grated pistachios are also a great garnish. I love to dip a small fresh strawberries and lemon slice in sugar to use as a garnish, but you can use whatever you have on hand. Make this ahead and refrigerate over night, but at least 4 hours. If you do not have Strawberry Cool Whip in your grocery store, I have pureed some frozen strawberries until fine in my small food processor and then let drain well. Added them to he cool whip which seemed to work. You don't need a lot, about 3/4 cup or so."
 
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Ready In:
4hrs 15mins
Ingredients:
10
Serves:
8-12
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ingredients

  • Crust

  • 1 12 cups graham crackers, crushed
  • 14 cup sugar
  • 6 tablespoons butter (not margarine)
  • Layer 1

  • 2 (8 ounce) packages cream cheese, softened
  • 14 cup milk (whole)
  • 14 cup sugar
  • Layer 2

  • 2 (4 ounce) packages instant jello lemon pudding & pie filling
  • 2 34 cups milk
  • Layer 3

  • 1 (8 ounce) container strawberry Cool Whip
  • Garnish

  • fresh strawberries, thin lemon slices, and a fresh mint sprig
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directions

  • Crust -- Melt the butter (I just melted mine in the microwave for 1 minute) and mix with the crushed graham crackers crumbs (I bought them already ground, or you can grind your own) and the sugar. Mix well and press in the bottom of a 13x9" pan. Even though there is butter in the crust, I still spray with a non stick spray such as Pam, to make sure it doesn't stick. Press the crust down well (just on the bottom, no sides).
  • Layer 1 -- Beat the softened cream cheese, sugar, and milk until smooth and creamy. If you want more flavor 1/2 teaspoon lemon zest can be added at this point but is not necessary. Spread over the graham cracker crust and smooth out so it is nice and even.
  • Layer 2 -- Mix the 2 3/4 cup cold milk with the pudding mix and whisk well until it is all incorporated and the pudding begins to thicken. Pour over the cream cheese mixture. Again smooth out, so it is nice and even. Refrigerate for 10-15 minutes just until the pudding begins to set.
  • Layer 3 -- Topping. Spread the cool whip over pudding mix, again smoothing it out. Cover well with plastic wrap and refrigerate 4-24 hours.
  • Garnish and Serve -- Cut in pretty squares and garnish. I like to use a lemon slice cut in half and a strawberry both dipped in sugar and a mint sprig.
  • A light summer dessert! ENJOY.

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RECIPE SUBMITTED BY

<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
 
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