A sweetened cream cheese layer and a layeror raspberry gelatin with strawberries is sandwiched betweencrumbles of crisp walnut shortbread.
Recipe: Strawberry Dessert
1 cup butter or margarine 2 cups all purpose flour 1/2 cup firmly packed brown sugar 1 cup chopped walnuts 1 (8-ounce) package cream cheese 1 (8-ounce) container frozen non-dairy whipped topping, thawed 1 cup powdered sugar 1 (3.5-ounce) box raspberry gelatin 1 (10-ounce) package frozen strawberries
Remove frozen strawberries from packageand place in a large bowl. Set aside.
Combine butter, flour, brown sugar andchopped nuts. Spread in a 13 x 9-inch baking pan and bake for18 minutes at 350°F (175°C). Cool and crumble with afork. Remove about one-fourth of the mixture and reserve forthe topping. Spread remaining crumble evenly over the bottomof the pan.
Prepare the filling by combining creamcheese and non-dairy whipped topping in a large bowl. Mix inpowdered sugar, blending until smooth. Spread the cream cheesemixture onto the crust; set aside.
Prepare raspberry gelatin according topackage directions using the juice from the thawed frozen strawberriesas part of the liquid. Cool gelatin and mix in the fruit. Carefullyladle over the top of the filling. Sprinkle the reserved crumbleon top. Chill until set.
Makes 16 servings.
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