Dessert Recipes

Strawberry Cream Dessert
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Author Cherrie Engelken - Earlville, Iowa
  • 2 1/4 cups graham cracker crumbs (about 36 squares)
  • 6 tbl sugar
  • 10 tbl Swiss Valley Farms butter (melted)
  • 8-oz Swiss Valley Farms cream cheese
  • 1 cup confectioners' sugar
  • 24 ounces frozen whipped topping (thawed)
  • One 3-oz pkg strawberry gelatin
  • 1/2 cup boiling water
  • 1 cup Swiss Valley Farms strawberry yogurt
  • 2 tbl graham cracker
  • 1 1/2 tsp sugar
  • 1 1/2 tsp Swiss Valley Farms melted butter

In a bowl, combine the cracker crumbs, sugar and butter. Press into an ungreased 9 x 13 x 2-inch dish. Refrigerate for 15 minutes. Meanwhile, in a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Whip in 1 cup whipped topping. Spread over the prepared crust. In a large bowl, dissolve gelatin in boiling water. Whisk in yogurt and 6 cups of whipped topping until blended. Pour over cream cheese layer. Refrigerate one hour. Spread remaining whipped topping over strawberry layer. Cover and refrigerate overnight. Just before serving, combine topping ingredients; sprinkle over the whipped topping. Yield: 12 servings.
Dessert Recipes

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