Oh my my, is this dessert YUMMY!! I can't make it too often because I will eat it for breakfast, lunch and dinner. Ok, maybe not, but I am always tempted. I do love my sweets.
than the kind of recipes I usually post. Believe it or not, I really do make more complicated desserts. I just more often prefer the one bowl wonders that I can mix up, bake and then have in my mouth within 30 minutes. I've never been good at waiting.
Well, this dessert requires some waiting. A lot of waiting. Overnight waiting. But it is so worth it! It also might require a trip to the store for a few ingredients you might not have on hand. Don't let this deter you from making it though. I promise, you will not be sorry!!
Strawberry Cream Dessert
Yield ~12-15 servings
2-1/4 cups graham cracker crumbs (~36 squares)
6 TB sugar
10 TB butter, melted
1 pkg (8 oz) cream cheese, softened
1 cup powdered sugar
2 cartons (one 16 oz and one 8 oz) frozen whipped topping, thawed, divided
1 pkg (3 oz) strawberry gelatin
1/2 boiling water
1 cup (8 oz) strawberry yogurt
2 TB graham cracker crumbs
1-1/2 tsp sugar
1-1/2 tsp butter, melted
Combine cracker crumbs, sugar and melted butter. Press into an ungreased 13x9" pan. Refrigerate for 15 min.
Beat cream cheese and powdered sugar until smooth. Whisk in 1 cup whipped topping. Spread over the prepared crust. Refrigerate for 15 min.
In a large bowl, dissolve gelatin in boiling water. (Be sure it's all the way dissolved.) Whisk in yogurt, then 6 cups of whipped topping until blended. Spread over cream cheese layer. Refrigerate for 1 hour.
Spread remaining whipped topping over strawberry layer. Cover and refrigerate overnight. Just before serving, combine topping ingredients; sprinkle over the top.
Why This Blog?
Come in and make yourself at home. I'm so happy to be able to share my recipes here with you.
I bake mostly cookies, quick breads, muffins and scones -- sometimes pie, sometimes cake, but nothing too fancy. I prefer simple recipes that call for ingredients that I already have in my kitchen.
These are the recipes I will share with you. They come from family and friends, magazine clippings saved through the years, favorite cookbooks, and other blogs.
I'm so glad you came to visit. Enjoy your stay!