Strawberry Dessert
Recipe: #12172
February 28, 2014
Categories: Desserts, Strawberry, Baby Shower, Picnic Potluck, Valentine's Day, Diabetic, Low Carbohydrate, Sugar-Free, Sugar Substitute, Gelatin/Jello, more
"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 is 9 servings
Ingredients
- 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 by Step Method
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
- Electric hand mixer
0 Reviews
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