Strawberry Delight

"Found this recipe in the April 2002 BHG Hometown Cooking magazine. I haven't tried it yet but it looks and sounds delicious! It's also suggested that you can make this with fresh peaches and peach-flavored gelatin."
 
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Ready In:
5hrs 20mins
Ingredients:
12
Serves:
15
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ingredients

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directions

  • For the crust: Combine the 1-1/2 cups flour and the melted butter; stir in pecans.
  • Pat evenly in the bottom of a 13x9 baking dish.
  • Bake in the oven at 350 for about 20 mins or until crust is golden brown around the edges.
  • Cool on a wire rack.
  • Meanwhile, in a large mixing bowl, beat powdered sugar and cream cheese with an electric mixer on medium speed until combined and smooth.
  • Add the 8 ozs thawed Cool Whip; beat until smooth on low speed.
  • Spread this mixture over the cooled crust.
  • Arrange strawberry slices evenly over the cream cheese mixture.
  • Cover and chill in the refrigerator while preparing the top layer.
  • For the top layer: In a medium saucepan, combine the granulated sugar, the 1/4 c.
  • flour, and the dry strawberry jello; stir in water.
  • Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more.
  • Remove from heat, cover and set aside to cool (about 30 mins.).
  • Spoon cooled gelatin mixture over berries and spread evenly to cover berries.
  • Cover and chill in the refrigerator for at least 4 hours and up to 24 hrs.
  • Cut into squares to serve.
  • Garnish with additional Cool Whip, if desired.

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Reviews

  1. My family loved this recipe. I am rating this recipe five stars but I did make a couple of "tweaks". First of all, I only used 1 1/2 cups of powered sugar in the filling. After tasting the finished product, next time I try using 1 cup because I thought that it still was a tad too sweet. I would suggest to anyone that makes this recipe to only add 1 cup of powered sugar to the filling, taste it, and then add more if you'd like. I only ended up using about half of the jello topping. I tasted it and decided that it would make the dessert too sweet if I added the whole amount. I'm glad that I only used half because it was just enough to glaze the strawberries and that way the cream cheese layer was more dominant. Next time I may try reducing the amount of sugar in the jello layer as well. It was a very pretty dessert and the crust was fabulous!
     
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