No Bake Strawberry Chiffon Squares

Strawberry Chiffon Squares are so quick to put together and make a great dessert after a heavy holiday meal.  

It's been a month since my last post. . . sigh. . . It's not because I stopped cooking and baking but technical problems have plagued my progress in the blogosphere.  I have a new laptop and, let's just say, we had problems adjusting to each other.  We're not best friends yet but we're definitely on speaking terms, ha, ha.  Anyhoo, here I am, actually typing on the new keyboard with the shift keys away off to the left and right.  So if you happen to see something like this:  "/ello, how are you doing/" , you'll know I missed the shift key and hit the back or foreward slash key.  But, I ramble on. . . . . .

Back to the subject (or I should say the dessert) at hand.  Strawberry Chiffon Squares are a delightfully, light and creamy dessert perfect to finish off one of those heavy meals that are so happily served at the Christmas season.  

I've had this recipe for years and years but only made the squares a few years ago.  It's in a little booklet with recipes using sweetened condensed milk.  I usually make my own condensed milk and it works equally as well in this recipe as the purchased milk. 

The recipe contains miniature marshmallows but they can be easily left out if you don't like them. 

Strawberry Chiffon Squares

1½ cups graham cracker crumbs
¼ cup melted butter, plus more if needed
1 4-serving package strawberry Jell-o (other brand works equally as well)
¾ cup boiling water
1 can sweetened condensed milk
2 cups frozen, thawed sliced strawberries (or a 15-ounce or 500 ml container)
3 cups miniature marshmallows, white or the coloured fruit flavoured ones
1 cup whipping cream, whipped (or use the equivalent in a whipped topping product)

Mix the graham cracker crumbs and melted butter together.  If you find the crumb mixture too dry add an additional tablespoon or two of melted butter. Pat firmly in the bottom of a 9x9-inch pan or as the filling is quite generous you can go a little larger to an 8x11½-inch pan.  I always use the larger pan.

In a large bowl, dissolve the Jell-o in the boiling water.  Stir in the sweetened condensed milk, strawberries and marshmallows.  Fold in the whipped cream or topping.  Spread over the crumb crust.  Chill at least 2 hours but the longer they set the better they cut.  These can be made the day before for best results.

Makes about 16-20 squares.

I find it just as easy to mix the crumbs and butter in the baking dish. Then there's not so many dirty dishes to clean.

Pack the crumbs firmly in the dish.  If the crumbs seem too dry and crumbly, add another tablespoon or two of melted butter.

In a large bowl dissolve the gelatin dessert in the boiling water.  Add the sweetened condensed milk and stir to combine.

Whip the cream or whipped topping to medium stiff peaks.
Fold the whipped cream, marshmallows and strawberries into the Jell-o mixture.  Mix well.

Pour the mixture onto the prepared graham cracker crumb crust and smooth the top.  Refrigerate at least 2 hours but overnight is better. 

Cut into squares when ready to serve.  Although the squares are firm enough to eat from your hand they are much easier to eat with a fork.

Creamy, smooth Strawberry Chiffon Squares 
make a delightful holiday dessert.


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