natural
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Ok I want to know if the following recipe can be done with the Large Stone Bar pan...I just made it last night with the DCB and it works, but I don't feel like making it right away again, so if anyone else is up to it...let me know what you think.
Strawberry Margarita Squares
Prep time: 45 minutes Bake time: 10 minutes
Cool time: 30 minutes Chill time: 3 hours
Crust
2 cups (66) fat-free mini-twist pretzels (1 cup crushed)
½ cup butter or margarine, melted
¼ cup sugar
Filling
2 packages (8 ounces each) cream cheese
½ cup thawed, frozen margarita mix concentrate (non-alcoholic)
2 containers (8 ounces each) frozen whipped topping, thawed, divided
1 package (3 ounces) strawberry gelatin
½ cup boiling water
1 package (10 ounces) frozen sliced strawberries in syrup
Fresh strawberry slices (optional)
Lime slices (optional)
Directions:
Preheat oven to 350°F. For crust, finely crush pretzels in resealable plastic bag with Baker’s Roller. Melt butter in Small Micro-Cooker on HIGH 30 seconds or until melted. Add crushed pretzels and sugar; mix well. Press mixture onto bottom of Rectangular Baker. Bake 10 minutes. Cool completely.
For filling, beat cream cheese and margarita mix in Classic Batter Bowl until well blended. Fold in 2 cups of the whipped topping. Using Large Spreader, carefully spread cream cheese mixture evenly over crust. Refrigerate while preparing strawberry layer.
Place gelatin in Small Batter Bowl. Stir in boiling water; stir until completely dissolved. Add frozen strawberries and stir until strawberries separate and gelatin is thickened (a spoon drawn through mixture will leave an impression). Whisk in 3 cups of the whipped topping using Stainless Steel Whisk. Pour over cream cheese layer, spreading to edges. Refrigerate 3 hours to set.
Cut dessert into 15 squares. Garnish each serving with remaining whipped topping using Easy Accent Decorator. Top with fresh strawberry and lime slices, if desired.
Yield: 15 servings
Nutrients per serving: Calories 330, Total Fat 23 g, Saturated Fat 16 g, Cholesterol 50 mg, Carbohydrate 26 g, Protein 3 g, Sodium 250 mg, Fiber 0 g
Diabetic exchanges per serving: 1 starch, 1 fruit, 4 fat (2 carb, 4 fat)
The Pampered Chef, Delightful Desserts Cookbook, pg 107
Strawberry Margarita Squares
Prep time: 45 minutes Bake time: 10 minutes
Cool time: 30 minutes Chill time: 3 hours
Crust
2 cups (66) fat-free mini-twist pretzels (1 cup crushed)
½ cup butter or margarine, melted
¼ cup sugar
Filling
2 packages (8 ounces each) cream cheese
½ cup thawed, frozen margarita mix concentrate (non-alcoholic)
2 containers (8 ounces each) frozen whipped topping, thawed, divided
1 package (3 ounces) strawberry gelatin
½ cup boiling water
1 package (10 ounces) frozen sliced strawberries in syrup
Fresh strawberry slices (optional)
Lime slices (optional)
Directions:
Preheat oven to 350°F. For crust, finely crush pretzels in resealable plastic bag with Baker’s Roller. Melt butter in Small Micro-Cooker on HIGH 30 seconds or until melted. Add crushed pretzels and sugar; mix well. Press mixture onto bottom of Rectangular Baker. Bake 10 minutes. Cool completely.
For filling, beat cream cheese and margarita mix in Classic Batter Bowl until well blended. Fold in 2 cups of the whipped topping. Using Large Spreader, carefully spread cream cheese mixture evenly over crust. Refrigerate while preparing strawberry layer.
Place gelatin in Small Batter Bowl. Stir in boiling water; stir until completely dissolved. Add frozen strawberries and stir until strawberries separate and gelatin is thickened (a spoon drawn through mixture will leave an impression). Whisk in 3 cups of the whipped topping using Stainless Steel Whisk. Pour over cream cheese layer, spreading to edges. Refrigerate 3 hours to set.
Cut dessert into 15 squares. Garnish each serving with remaining whipped topping using Easy Accent Decorator. Top with fresh strawberry and lime slices, if desired.
Yield: 15 servings
Nutrients per serving: Calories 330, Total Fat 23 g, Saturated Fat 16 g, Cholesterol 50 mg, Carbohydrate 26 g, Protein 3 g, Sodium 250 mg, Fiber 0 g
Diabetic exchanges per serving: 1 starch, 1 fruit, 4 fat (2 carb, 4 fat)
The Pampered Chef, Delightful Desserts Cookbook, pg 107
Last edited:
Since I already promised them, I will make them here and bring them in a cooler to the show...not sure if I will just make another batch or tell how I made them??? If we are playing bingo then I could shorten the show by just telling how I made them and giving out the recipe ???