Frozen White Chocolate-Strawberry Squares
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 4 hours
Cook time: 15 minutes
Servings: 10 to 12
Ingredients
- ½ cup Butter, softened
- 1¼ cups Confectioners' sugar , divided
- 1¼ cups All-purpose flour
- 1 cup finely chopped sliced almonds
- 1 (8-ounce) package cream cheese, softened
- 1 (10-ounce) package frozen strawberries in syrup, thawed
- 1 (8-ounce) container frozen whipped topping, thawed
- 2 (3.3-ounce) packages white chocolate instant pudding mix
- 2 cups heavy whipping cream
- 1 cup Sour cream
- halved fresh strawberries, for garnish
Directions
Preheat oven to 350°F. Line a 13×9-inch baking pan with foil, letting excess extend over sides of pan; spray foil with cooking spray.
In a medium bowl, beat butter and ¼ cup confectioners’ sugar with a mixer at medium speed until creamy. Gradually beat in flour until combined. Add almonds, beating until combined. Press mixture into bottom of prepared pan.
Bake for 10 to 15 minutes or until lightly browned. Let cool completely.
In a large bowl, beat cream cheese and remaining 1 cup confectioners’ sugar with a mixer at medium speed until creamy. Add strawberries in syrup, beating until combined. Stir in whipped topping. Spread strawberry mixture over prepared crust. Cover and freeze for 30 minutes.
In another large bowl, beat pudding mix, cream, and sour cream with a mixer at medium-high speed until stiff peaks form. Spread pudding mixture over strawberry mixture. Cover and freeze for at least 4 hours. Using excess foil as handles, remove from pan before cutting into squares. Garnish with strawberries, if desired.