No Bake Strawberry Chiffon Squares
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.
Originally published January, 2008.
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. 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.
You might also like this recipe for traditional Tweed Squares.
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No Bake Strawberry Chiffon Squares
These No Bake Strawberry Chiffon Squares are a breeze to make and can even be served as a frozen dessert. In fact that's how many people prefer them.
Ingredients
For the base
- ¾ cup melted butter
- 4 tablespoon white sugar
- 3 cups graham cracker crumbs
For the Strawberry Chiffon top layer
- 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)
Instructions
For the graham crumb base
- 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.
Notes
In Canada the sweetened condensed milk is sold in 300 ml cans. In the US they are sold as 14 oz cans. They are actually the same size, so don't worry. One is sold by volume and the other by weight, so there is no difference.
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
¼ cup water
½ 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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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
36Serving Size
servingAmount Per Serving Calories 177Saturated Fat 5gCholesterol 28mgSodium 119mgCarbohydrates 21gSugar 15gProtein 1g
Can I use Nutriwhip or Cool Whip instead of Whipped Cream? These sound delicious, I've got to try them.
I pinned your page and tweeted it..:) And I think I shared it on FB..:)
I've been following your blog for a few months and especially love the desserts. These Strawberry Chiffon Squares caught my attention as they looked so creamy and delicate. I made them for my daughter-in-law's baby shower and they tasted so good. But, mine were an awful neon pink!!! LOL. I would suggest to anyone who makes these to use a good quality jelly powder (Jell-o brand, etc.) and stay away from the dollar store brands if you'd like that lovely delicate pink colour. The neon pink did not detract from the taste as I just demolished 3 of the left over squares in record time. Yum, yum. They do freeze and thaw wonderfully which is great as the recipe makes a large batch.
What can I use in place of the marshmallows? Don't eat them.
Marshmallows are not necessary to the recipe. Just leave them out if you like.
This comment has been removed by a blog administrator.
I've always seen them in the freezer section of most supermarkets.
What size pan works best?
9x13 Thanks I've updated the recipe.
I used to make this recipe in the early 1980's when, I believe it was put out by Eagle brand milk. You can use a package of dream whip instead of the whipped cream, and if your looking to economize a little, try the lime chiffon variation, every bit as good.
These look solo good!
Sound delicious. What size can of sweetened condensed milk does it call for? Ours are 300 ml.
Same here.
What can size of sweetened condensed milk?
I can't wait to make this!
10 fluid ounces or 300 ml
Hi there, these sound great, looking to make them for my job. I do have quite a few mouths to feed..do you know how many servings roughly this recipe makes?
Thanks! 🙂
That was an issue with the recipe format software. It is showing now. Thanks for pointing it out.
Hi Barry. I love your recipes and have all three of your cookbooks. My question is.....in the recipe Strawberry Chiffon Squares, it reads...16 oz whipped cream beatten to stiff peaks. Is that 16 oz of whipping cream.....or cream already whipped to amount of 16 pz?
Thank you.
It's 16 ounces (2 cups) before whipping.
Is it best to freeze in the pan or already cut up? Is a Week too long to keep frozen?
Your choice. I've kept them for weeks in the freezer.