Two refreshing, creamy desserts ... good for Valentine's time, spring, summer, or anytime of year! I served these at a Family Meal on Feb. 25th, celebrating a sweet daughter's birthday, and celebrating a 15-year anniversary of my husband's recovery from a terrible accident.
I had not made this Strawberry Cream Dessert for many years; so long ago that it felt like a new recipe to me! I don't know why I waited so long - it is so very delicious. It seems that you could also substitute any flavor of gelatin and yoghurt in the recipe, and it would still be good. Lime, lemon, raspberry, even peach would be good - depending on the occasion, season of year, and your choice of flavor and color!
(To print recipe, click on the source link below.)
Strawberry Cream Dessert
- 2-1⁄4 cups graham cracker crumbs (about 36 squares)
- 6 tablespoons sugar
- 10 tablespoons butter melted
- 1 package (8 ounces) cream cheese softened
- 1 cup confectioners' sugar
- 2 cartons (one 16 ounces one 8 ounces) frozen whipped topping, thawed, divided
- 1 package (3 ounces) strawberry gelatin
- 1⁄2 cup boiling water
- 1 cup (8 ounces) strawberry yogurt
- 2 tablespoons graham cracker crumbs
- 1-1⁄2 teaspoons sugar
- 1-1⁄2 teaspoons butter melted
- In a large bowl, combine the cracker crumbs, sugar and butter. Press into an ungreased 13-in. x 9-in. dish. Refrigerate for 15 minutes.
- Meanwhile, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Stir in 1 cup whipped topping. Spread over the prepared crust.
- In a large bowl, dissolve gelatin in boiling water. Stir in yogurt and 6 cups of whipped topping until blended. Pour 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 whipped topping. Yield: 12-15 servings.
Prep Time: 30 min
Cook Time: 15 min
Total Time: 45 min
Yield: 8 servings
- 3⁄4 cup sugar
- 5 tablespoons baking cocoa
- 3 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 2 cups milk
- 3 large egg yolks beaten
- 1 teaspoon vanilla extract
- 1 pie shell (9 inches) baked
- 3 large egg whites
- 1⁄4 teaspoon cream of tartar
- 6 tablespoons sugar
- In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
- Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes.
- Remove from the heat and stir in vanilla. Pour hot filling into pie crust.
- For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy.
- Spread evenly over hot filling, sealing meringue to pie crust.
- Bake at 350° for 12-15 minutes or until golden.
- Yield: 8 servings.