Recipe by Marian Collins
"A pretty pink dessert, perfect for Valentines or Easter - celebrating fresh strawberries! My kids request it for their birthday 'cake.' This dessert must be refrigerated for 6 hours before servings, remember to factor this extra time into your baking plan."
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packed brown sugar
2 1/2 cups
strawberries, finely chopped
1 (16 ounce) container
frozen whipped topping, thawed
I made this for our staff here at an elementary school. Everyone loved it! I would also recommend taking the dessert out of the freezer at least a half hour before serving.
did not like the consistency, if it melts, it's not as good
DELICIOUS!! Young and old alike loved this recipe. I would reccommend that you bring the dessert out of the freezer 20-30 minutes before serving to soften a bit. Chris Coffman
My mom made this when I was growing up and I always thought the crust was the best part (she made it with pecans). I still love the crust. This is a nice light dessert, not too sweet. If your berries aren't the sweetest, you might want to add more sugar.
Absolutely delicious! I wanted a thicker crust so I increased 1 1/2 times the crust amount ( 1 1/2 c flour, 3/4 c br sugar, 3/4c chopped walnuts and 3/4 c butter). I chopped up 2 c. of fresh strawberries and sprinkled 1T of white sugar over the strawberries to help make it more sweeter and release its' red juices. Instead of a ready made topping, I whipped 1 c. of heavy whipping cream, added lemon juice and 1 c. of sugar. When I folded the strawberry mixture into the whipped cream, its' juices made a pretty pink color. And when I poured the filling over the crust it made nice pink and white swirls throughout the filling. I froze this dessert for at least 8 hours before cutting into it. Once frozen solid I had no problem cutting into the squares. I placed a dollop of homemade whipped cream from this site,"Sweetened Whipped Cream". This dessert makes a pretty presentation with flecked strawberry bits in the pinkish hue filling. The strawberries are definitely sweet and juicy. The filling itself is light, fluffy and creamy. I like the crunchy toasted walnuts in the crust as well as the topping. It adds a nice texture to the dessert. It is not too sweet -just right. The crust ended up being the right amount for this size dessert and I am glad I increased the amount. We all enjoyed this cool and creamy dessert. Frozen whipped cream blended with chopped strawberries and topped with a crunchy walnut topping, is a refreshing and perfect way to end a hot, humid day here in Hawaii!
YOWZA!!! I had some strawberries I had to use before they were going to go bad, and this was an excellent way to make use of them! I added a few more chopped pecans to the crust (I didn't have walnuts), and like others, enjoyed it a lot better when thawed. If this treat doesn't satisfy your sweet tooth, I am not sure what will! A new summer fave!!
This recipe is so easy and so yummy. Just make sure you freeze it the whole six hours it says or it will be too soft. This is a big hit with my whole family. A nice alternative to making a cake. I highly recommend it!
Good recipe. I used strawberry cool whip. I froze it then let it set in fridge. We all loved it. I made it for Easter. Thank you!!
* Percent Daily Values are based on a 2,000 calorie diet.
Frosty Strawberry Squares
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 139
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