So when this summer calls for a not too sweet, refreshing dessert to take to your summer gatherings this Strawberry Supreme is the perfect addition to any hot summer evening. The creamy and sweet filling will have everyone asking for the recipe for themselves! If this happens to you just send em’ my way! I hope you enjoy this as much as my family has thorough the years!
Cast of Characters
2 ~ small bags of frozen strawberries (thawed, keep juice)
20 ~ Wheat Saltine Crackers
6 ~Egg Whites
2 ~ Cup of granulated Sugar
1 ~ Cup chopped Pecans
1 ~ tsp. Baking powder
1 ~ tsp Vanilla
4 ~ envelopes of Dream Whip (prepared)
2 ~ 8 oz Cream Cheese (room temperature)
1 ½ ~ Cup strained Strawberry juice
4 ~ Tbs. Corn Starch
4 ~ Tbs. Lemon juice
4 ~ Tbs. Sugar
For the Crust:
First, pre heat your oven to 350*.
Take the Frozen strawberries and you can easily heat them up in the microwave for a few minutes at a time. Then with a bowl and a colander pour them in to separate the juice from the strawberries. Just set em’ aside.
Next, with a stand mixer with the whisk attachment or a hand mixer; take the 3 egg whites and beat them until they start to form soft peaks. Then add in the sugar, vanilla and baking powder.
Then add in the sugar.
and the vanilla......
and baking powder.
Crush up crackers...
Now is a good time to take out an anger your having in your day! It is very freeing!
Next, fold in the crackers and nuts carefully.
Spread in a well-greased pan. I usually use a 9 x 13 pan or in this case, I used two 9 inch round spring pans.
Bake for 20-30 minutes until the edges are starting to turn a golden color. It is okay if the center is still light in color. Set aside and let cool.
Using a strainer and large bowl drain the strawberry juice and gently push down on the strawberries to get the most juice possible.
Next, take the four envelopes of "Dream Whip" and prepare them per the box instructions.
Also, get your cream cheese out to room temperature for the next step.
Next, put the prepared "Dream Whip" in a separate bowl and set aside.
Hook up the paddle attachment to the mixer and drop in the 2 packages of cream cheese. Beat until whipped.
Next, add in the strained strawberries to the whipped cream cheese. Mix on low until fully combined.
Next, fold the "Dream Whip" into the cream cheese and strawberry mixture.
Spread mixture evenly on cooled crusts.
Next, in a medium sauce pan mix together the 4 Tbs of sugar and the 4 Tbs. of corn starch.
On medium heat with a whisk add the 4 Tbs. of lemon juice and reserved strawberry juice.
Whisk together until the mixture becomes a bright ruby red yet slightly transparent color.
Don't over cook as the mixture will thicken too much and become unspreadable.
Cool mixture slightly and gently pour it over the top of the cake. You may have to spoon it on gently and carefully spread it out evenly.
Refrigerate for no less than an hour and a half. I have sped up this in the freezer for about 45 minutes if you are in a hurry. This can be served chilled or frozen whichever you prefer!
I serve it up in a little pretty dish and my family just loves it! I know your family will too! Let me know how it turns out!