Strawberry Dessert

9
Servings
2h
Prep Time
4h
Cook Time
6h
Ready In


"I was looking at a quart of strawberries nearing the end of their lives. I owned Cool Whip, cream cheese, and Jell-O. This came out pretty well considering I was making it up as I went along. It would easily double to a 9x13 pan for a larger group or potluck. Prep time includes allowing Jell-O to partially set, cook time is refrigeration before serving. Next time I'm going to try stirring the strawberries into the Jell-O mixture, because I think that might work better. I'm leaving it written in layers for now, however, since it's how I made it and it's what the picture reflects."

Original recipe yields 9 servings
OK
  • CRUST
  • TOPPING

Nutritional

  • Serving Size: 1 (164.2 g)
  • Calories 666.1
  • Total Fat - 63.7 g
  • Saturated Fat - 43.2 g
  • Cholesterol - 142.6 mg
  • Sodium - 485.8 mg
  • Total Carbohydrate - 21.7 g
  • Dietary Fiber - 0.3 g
  • Sugars - 21 g
  • Protein - 5.3 g
  • Calcium - 137.4 mg
  • Iron - 0.1 mg
  • Vitamin C - 9.9 mg
  • Thiamin - 0 mg

Step 1

Combine cracker crumbs, 1/8 cup Splenda and melted butter in a bowl; reserve 1/4 cup crumbs and press rest into a 9x9-inch square pan.

Step 2

Combine Jell-O and 1/8 cup Splenda in a bowl; pour in boiling water and stir to dissolve for 2 minutes. Place bowl in refrigerator and allow to partially set, 1 1/2 to 2 hours.

Step 3

Add neufchatel cheese to Jell-O and beat on medium speed until smooth; stir in Cool Whip.

Step 4

Spread all but 1/2 cup strawberry slices over crust; spread Jell-O mixture over strawberries (it should fill the pan almost all the way to the edge).

Step 5

Decorate top with remaining strawberry slices, then sprinkle with remaining crumbs.

Step 6

Cover and refrigerate at least four hours up to 24 hours before serving.

Tips & Variations


  • Electric hand mixer

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