By the feel of the temperature outdoors we are well into summer! It seems to me that after the fourth of July summer flies by and it soon starts looking like fall. My flowers are in full bloom right now. I love sitting in the backyard with a good book admiring them!
Today I have a strawberry dessert that just says “summer.” I hope you will enjoy it!
1 cup flour
1/2 cup butter
1/2 cup walnuts or pecans, chopped
Mix the above ingredients, press into a 9x13 inch pan and bake at 300 degrees for 15 minutes and cool.
8 oz. cream cheese, room temperature
1 cup powdered sugar
8 oz. Cool Whip
2 cups mini marshmallows
Beat together then fold in Cool Whip and mini marshmallows; spread on cooled crust then top with strawberry filling.
4 cups fresh strawberries
1 1/2 cups water
3/4 cup sugar
2 Tbsp cornstarch
1 - 3 oz. pkg. strawberry Jello
Combine sugar and cornstarch, add water, cook over medium heat stirring until mixture comes to a boil and becomes thick and clear, stir in Jello, stir until dissolved and cool. Fold in fresh strawberries and spread over cream cheese mixture, serve with cool whip.
Stay cool and have a great week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.