Summertime Strawberry Cream Squares

“I just love this dessert when strawberries are in season! I have even made this using a graham cracker crust, if you like a sweeter crust just add in the 2 tablespoons sugar. Plan ahead as the jello has to set in the fridge until firm. This is best prepared in the morning and served in the evening, even better if prepared the night before. Prep time includes chilling time for Jello. I have been wanting to try this recipe with orange jello and using fresh oranges, I think that it might be really good that way also. I have even made this dessert without a crust, just spoon into prepared dessert dishes, chill and serve, top with whipped cream or Cool Whip, and then topped off with a couple of sliced strawberries.”

Ingredients Nutrition


  1. Prepare a 9-inch square pan.
  2. In a bowl, combine crumbs, butter and sugar (if using);press into bottom of pan, chill.
  3. Meanwhile, combine gelatin in boiling water with 1/4 cup sugar (or more); chill until thickened but not set.
  4. Remove from the fridge, and fold in the strawberry slices, mini marshmallows and 1-1/2 cups Cool Whip topping.
  5. Place the jello/strawberry mixture into prepared crust.
  6. Refrigerate until Jello is completely set.
  7. Just before serving garnish with additional sliced strawberries and chopped nuts if desired.
  8. **NOTE** I have doubled all the ingredients and made in a 13x9-inch pan, when I doubled the recipe I used 3 small boxes of strawberry jello with 4-1/2 cups boiling water, just double all other ingredients, and use a large container of Cool whip topping, when mixing in the large container, you might only want to use/fold in three-quarters of it, as that is plenty for the doubled recipe. when folding in the Cool Whip topping it does not have to be completely mixed in, just enough until it is combined, the mixture might look semi "speckled" in appearence, similar to the store-bought jelly molds.

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