No Bake Strawberry Chiffon Squares
A breeze to make and can even be served as a frozen dessert. In fact, that’s how many people prefer these squares.
Ingredients
For the Base:
- ¾ cup butter, melted
- 4 tbsp. granulated sugar
- 3 cups graham crackers, crumbled
For the Strawberry Chiffon Top Layer:
- 2 small packages strawberry Jell-O
- 1 can sweetened condensed milk
- One 16-ounce tub frozen strawberries in syrup, chopped small
- ¼ cup lemon juice
- ¾ cup boiling water
- 1 bag mini-marshmallows
- 16-ounces whipping cream, beaten to stiff peaks
Instructions
To prepare the graham crumb base:
- In a medium bowl. mix together the butter, sugar and graham cracker crumbs.
- Lightly grease and line a 9-inch x 13-inch baking pan with parchment paper.
- Press the crumb mixture evenly into the prepared pan.
- Combine boiling water and Jell-o; stir until dissolved.
- Add sweetened milk, lemon juice and strawberries, including the syrup.
- Fold in marshmallows and whipped cream.
- Spread over prepared base and chill until the Jell-o has set.
- These can also be served frozen; in fact many people prefer them frozen and that's almost always how I serve them.
- They defrost pretty quickly, so I always store these in the freezer anyway.
Notes
This dessert takes very little time to prepare but is best made in advance to allow the Jell-O to set or even the day before if serving as a frozen dessert.
This is a very old recipe and, in many places, the frozen tubs of strawberries in syrup may no longer available. Not to worry, here’s how to make a substitute:
Ingredients: About 1-pound fresh strawberries, 1/4 cup water and 1/2 cup sugar.
Instructions: Simply clean and hull the fresh strawberries and dice them into small pieces. Add them to a small saucepan with the water and sugar; bring to a boil for only a minute. Turn off the heat and let the mixture cool to room temperature or cooler. This should produce about 2 cups of strawberries in syrup as needed in the recipe.