Strawberry Bars Recipe With A Delicious Mousse

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Strawberry bars – no-bake bars with fresh strawberries! These little bars are the perfect reminder that summer is on its way! Crumbly biscuit base of operations topped with sweetness strawberry mousse and a layer of freshly chopped strawberries plus a little strawberry Jell-O to agree it all together. It just screams picnic nutrient!

What makes these confined even more fantastic is that they're no-bake! The mousse is fabricated from a batter of cream cheese, condensed milk and confectioners' sugar – which gives it a slight cheesecake feel. The addition of strawberry Jell-O is what gives it the gorgeous pinkish color and the slight wobble of a mousse.

A fruity summertime treat that the kids and adults alike volition dearest!

Hither's what yous'll need for these succulent strawberry confined:

Makes 21 bars

• 7oz graham crackers/digestive biscuits
• 1/2 cup unsalted butter, melted
• 0.6oz pack strawberry Jell-O pulverisation
• two + ¼ cups Philadelphia foam cheese
• ane + ½ cups confectioners' carbohydrate, sifted
• iii/4 loving cup evaporated milk
• 11oz strawberries (the darkest and sweetest you can find), finely chopped

Step by step preparation guide:

1. Identify the crackers into a big bag and crush into crumbs using the stop of a rolling pin. Cascade into a bowl, then mix in the melted butter until thoroughly combined. Spoon into a into a loose-bottomed 9″ foursquare cake tin and push down so it's tightly packed and level. Identify in the refrigerator whilst yous make the mousse.

2. Identify ii thirds of the Jell-O crystals in a jug and pour in i/three cup + ane tbsp of boiling water. Stir to dissolve the Jell-O and put to one side to cool slightly. Place the cream cheese in a bowl and whisk for a few seconds with a manus whisk to loosen information technology upward. Add the confectioners' sugar and whisk again until combined. Stir in the condensed milk and so finally the Jell-O mixture.

3. Take the biscuit base out of the refrigerator and pour the strawberry mixture on top. Make sure it goes all the way to the sides and corners with no gaps. Place in the refrigerator to prepare for at least i 60 minutes.

4. Place the remaining Jell-O powder in a jug and add ane/three cup boiling water, stir to dissolve and get out to cool slightly. Take the tin can out of the fridge and spoon on the chopped strawberries, then carefully pour on plenty of the Jell-O mixture to simply fill the gaps in between the chopped strawberries (any more than that and it will commencement to seep out the bottom of the tin). If  information technology does beginning to seep out, line a carrier handbag with kitchen paper and place the can in the purse before putting back in the refrigerator to set for some other hr (the pocketbook and newspaper should soak up whatever backlog liquid without making a mess of your refrigerator).

5. Once set up, take out of the fridge and run a knife around the inside of the tin can. Slide the base away from the sides of the tin. Cut into bars and and then serve.

Any leftover bars can be covered and refrigerated for up to two days.

Prep Time 30 minutes

Cook Fourth dimension 1 hour

Total Time ane 60 minutes 30 minutes

Ingredients

• 7oz graham crackers/digestive biscuits
• ane/ii cup unsalted butter, melted
• 0.6oz pack strawberry Clot-O powder
• 2 + ¼ cups Philadelphia cream cheese
• 1 + ½ cups confectioners' sugar, sifted
• three/4 cup evaporated milk
• 11oz strawberries (the darkest and sweetest you tin find), finely chopped

Instructions

1. Place the crackers into a large bag and crush into crumbs using the cease of a rolling pin. Pour into a basin, and so mix in the melted butter until thoroughly combined. Spoon into a into a loose-bottomed 9″ square cake tin and button down so it'due south tightly packed and level. Place in the refrigerator whilst you make the mousse.
2. Identify two thirds of the Jell-O crystals in a jug and pour in 1/three cup + one tbsp of boiling water. Stir to dissolve the Jell-O and put to i side to cool slightly. Place the cream cheese in a bowl and whisk for a few seconds with a manus whisk to loosen it up. Add the confectioners' sugar and whisk again until combined. Stir in the condensed milk and then finally the Clot-O mixture.
3. Take the biscuit base out of the refrigerator and cascade the strawberry mixture on top. Brand sure it goes all the way to the sides and corners with no gaps. Place in the refrigerator to gear up for at to the lowest degree one hour.
4. Place the remaining Jell-O powder in a jug and add ane/3 loving cup humid h2o, stir to deliquesce and exit to cool slightly. Take the tin out of the refrigerator and spoon on the chopped strawberries, then carefully pour on plenty of the Jell-O mixture to but fill the gaps in between the chopped strawberries (any more than that and it will start to seep out the bottom of the tin). If  it does start to seep out, line a carrier bag with kitchen paper and place the can in the bag earlier putting back in the refrigerator to set for some other 60 minutes (the purse and paper should soak up whatsoever backlog liquid without making a mess of your fridge).
5. Once set, take out of the refrigerator and run a knife around the within of the tin. Slide the base abroad from the sides of the tin. Cutting into confined and so serve.

Notes

Any leftover bars can be covered and refrigerated for up to ii days.

Diet Information:

Yield:

21

Serving Size:

1
Amount Per Serving: Calories: 134 Total Fatty: 8g Saturated Fat: 5g Trans Fatty: 0g Unsaturated Fat: 3g Cholesterol: 20mg Sodium: 78mg Carbohydrates: 14g Fiber: 1g Sugar: 8g Protein: 2g

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Source: https://www.diys.com/strawberry-mousse-recipe/

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