Sometimes, DH sees recipes, and brings them home to me to try. Since it’s difficult to get him to tell me what he’d like me to make more of sometimes, I usually make anything he brings home as a request.

This was one of his requests, taken from a local ‘free’ newspaper called The Merchandiser. All the while I was making it, it sort of reminded me of my strawberry pretzel salad…I guess it was the use of jello and fruit.
There’s a lot of ‘processed’ foods in this, but oh well. I’m far from a purist.

Strawberry Cream Dessert
(Local newspaper)

*Note from the recipe: This cool and elegant dessert will serve a crowd. You could use the chocolate sandwich cookies (Oreos), for the crust if you’d like, but I think the golden variety is really nice.

30 Golden Vanilla Sandwich Cookies (Golden Oreos)
1/2 cup butter, melted
1 (6 oz.) package Strawberry Jell-O
1 3/4 cups boiling water
1 (6 oz.) can pineapple-orange juice (DH and I had a conversation that they USED to sell these 6 oz. cans of juice similarly to how they sell mango and pineapple juice in the ethnic sections nowadays. I had no luck finding these little cans, so I just bought myself a 64-oz. Dole Orange-Pineapple juice in the OJ section, and had tons left over for drinking/smoothies)
1/2 cup cold water
2 cups mashed or pureed strawberries (about 3 cups if you’re using whole berries)
1 (8 oz.) tub of Cool Whip, thawed
– Crush the sandwich cookies by placing in a heavy-duty plastic zip bag and pounding with a rolling pin (I would think a food process would do this much easier/faster/cleaner)
– Place crumbs in a 9″x13″ glass baking dish and pour melted butter over it.
– Mix well with a fork, and press the buttered crumbs into the bottom of the pan. Set aside
– In a large bowl (seriously…use a HUGE BOWL), combine gelatin with the boiling water, and stir until the gelatin mixture completely dissolves.
– Add the pineapple-orange juice, and the cold water, and stir well. Add the strawberry puree and mix.
– Refrigerate until the mixture becomes a bit thicker (about 10-15 minutes)
– Using a wire whisk, stir the thawed Cool Whip into the mixture until smooth
– Chill in the refrigerator for another 10-20 minutes, or until the mixture thickens a bit more but is not set
– Pour over the crumb crust in the baking dish, cover, and chill for 4 hours or until set
– Dessert can also be frozen
– Serves 12-16

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