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 them.
Happy New Year!!
We’re back after the Christmas hiatus with a recipe for these Strawberry Chiffon Squares plus a couple of new treats planned for the week that didn’t get included with all the Christmas baking suggestions.
The first is this very old recipe that has been in my family for a long time and we always made these during the holidays. My mom actually made the batch that the photo came from because, to be honest, this very easy to make recipe is one of my childhood favourites.
When I make them I can’t keep my fingers out of the fridge, so I generally only make them when I am expecting a crowd; I’m not to be trusted with the leftovers!
These freeze extremely well and since they thaw pretty quickly, I store them in the freezer anyway and then defrost them as necessary. Some folks prefer to serve them straight from the freezer and they do taste like good strawberry ice cream this way. Either way they are delicious and so easy to make.
Well worth a try and a favourite to bring to your next pot luck too.
Like this Strawberry Chiffon Squares recipe?
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- ¾ cup melted butter
- 4 tbsp white sugar
- 3 cups graham cracker crumbs
- 2 small packages strawberry jello
- 1 can sweetened condensed milk
- 1, 16 oz tub frozen strawberries in syrup chopped small
- ¼ cup lemon juice
- ¾ cup boiling water
- 1 bag mini marshmallows 8 ounces or 250 grams
- 16 ounces whipping cream beaten to stiff peaks ( Some folks use Cool Whip instead)
Mix together the butter, sugar and graham cracker crumbs.
Lightly grease and line a 9x13 inch baking pan with parchment paper.
Press the crumb mixture evenly into the prepared pan.
Combine boiling water and jello, 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 jello 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.
This dessert takes very little time to prepare but is best made in advance to allow the jello to set or even the day before if serving as a frozen dessert.
This is a very old recipe and I'm told that in many places the frozen tubs of strawberries in syrup are no longer available. Not to worry. Here's how to make a substitute
About 1 pound fresh strawberries
1/4 cup water
1/2 cup sugar
Simply clean and hull fresh strawberries and dice them small. Add them to a small saucepan with the water and sugar and bring to the 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.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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