Frosty Strawberry Squares

24 Reviews

“A pretty pink dessert, perfect for Valentines or Easter - celebrating fresh strawberries! My kids request it for their birthday 'cake.' This dessert must be refrigerated for 6 hours before servings, remember to factor this extra time into your baking plan.” - by Marian Collins

Ingredients

1 cup all-purpose flour
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/2 cup melted butter
2 1/2 cups strawberries, finely chopped
1/2 cup white sugar
1 tablespoon lemon juice
1 (16 ounce) container frozen whipped topping, thawed

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Metric US

Original recipe yields 16 servings

Directions

Preheat oven to 350 degrees F (175 degrees C).
To make the crust: combine flour, nuts, and brown sugar. Add melted butter, tossing to combine the ingredients. Spread the mixture in a 9x13 inch pan.
Bake the crust at 350 degrees F (175 degrees C) for 15 minutes, stirring occasionally until lightly browned. Remove from pan and set aside to cool. Sprinkle 1 1/2 cups crust mixture in a 9x13 inch pan. Reserve the remaining crust mixture.
Filling: In large bowl combine strawberries, sugar and lemon juice. Fold whipped topping into the mixture. Carefully spoon filling over the crust mixture. Sprinkle the remaining crust mixture on top. Cover and freeze for 6 hours or until firm. (You will need the full 6 hours).

Nutrition

Amount Per Serving (16 total)

Calories
238 cal
12%

Fat
15.4 g
24%

Carbs
24.5 g
8%

Based on a 2,000 calorie diet

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Reviews (24)

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VICKIE STONE

Aug. 29, 2002

"I made this for our staff here at an elementary school. Everyone loved it! I would also recommend taking the dessert out of the freezer at least a half hour before serving...." See more"

JEARLCHRIS

Aug. 29, 2002

"DELICIOUS!! Young and old alike loved this recipe. I would reccommend that you bring the dessert out of the freezer 20-30 minutes before serving to soften a bit. Chris Coffman..." See more"

chellebelle

Jun. 4, 2005

"My mom made this when I was growing up and I always thought the crust was the best part (she made it with pecans). I still love the crust. This is a nice light dessert, not too sweet. If your berries ..." See morearen't the sweetest, you might want to add more sugar."

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