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I am thinking about Labor Day now.
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Labor Day, you don't want to do a lot of laboring, right?
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You want to step away from laboring for a minute.
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So I'm gonna share with y'all this recipe
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You can do it all ahead.
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It may sound like a lot, but it's not.
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You do it in like three, four easy steps.
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And it's a frozen white chocolate strawberry square.
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And I have put me some tinfoil in here
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and I recommend that you bring it over the sides
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and use this as your handle.
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And I want to spray this (can spraying)
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so that won't stick to that.
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And this is something you can do, you know, two
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or three days before Labor Day.
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So you'll have no labor on Labor Day. (laughing)
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All right. So I'm gonna start with half cup of butter,
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which is one stick and confectionate sugar.
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And I'm just gonna beat this real good.
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And this is gonna be our crust
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to our strawberry squares.
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All right, now I'm gonna slowly add the flour.
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This is like a shortbread crust
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that is the start of so many good desserts.
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I love a shortbread crust.
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Now I've got some minced almonds.
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Now I'm gonna, and it's not gonna hurt
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because they're minced so you can go ahead
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and beat them in with a mixer.
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And then we're gonna be ready to press it into
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our tinfoil that I've sprayed.
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What's the cookie monster doing over there?
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I heard glass tops going.
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- Had to test these out.
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- Oh. You know they're no good.
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- [Michael] These are pretty good.
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- [Paula] Oh good. You're so strong.
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You're so strong, Michael Groover.
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- [Teresa] So Paula, once we hit this,
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it's patted down, what are we gonna do?
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- Yeah. We're gonna put that in the oven,
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350 preheated oven for about 15 minutes, I think.
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Let me check, just double check real quick like.
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Yeah, 10 or 15 minutes in a 350 degree preheated oven.
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But I'm gonna go ahead and do all of our steps.
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Like I said, there's four different steps
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and they're all easy.
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I'm fixing to take our cream cheese
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and our confectionate sugar and I'm gonna beat those
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and I take this out of the oven, it's gonna have
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So I can get all this done,
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just keep it in our refrigerator.
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And after it's cool, then we can put it all together.
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I said it had four steps and it does,
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but it's just three layers.
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So we're gonna cool our crust when it comes out.
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And now I'm gonna go ahead
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and do the second layer for this.
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And that's the cream cheese softened.
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Make sure it's softened.
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And the powdered sugar
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or confectionate sugar, whatever you call it.
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And then I've got strawberries in syrup. Yum.
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And then I'm cheating a little bit on this
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because I'm gonna use the store-bought topping
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because I feel like the flavors are gonna be so good,
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I won't notice that it's not fresh whipped cream.
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You know, I feel like some things I can cheat on,
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All right. Now I'm gonna add these strawberries.
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Look at these beautiful strawberries.
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You know, strawberry, when my mother would make desserts
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sometimes on like Sunday, she'd buy the little cups
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and we'd have strawberry shortcakes.
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Never did like those little cups. (laughing)
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So now I use pound cake as my cup.
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We've got that beat up real good.
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Now we're gonna fold in our whip topping.
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And surprisingly y'all, this is not an overly sweet.
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Well, I ain't got that fourth step done yet. (laughing)
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Okay. So we're just gonna stir this in.
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We're not gonna beat it
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because we don't want to break it down too much.
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Looks like a strawberry cloud.
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Alrighty. It's nice and combined.
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So I'm gonna just stick this in my refrigerator drawer
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down here because we've got to let our crust cool.
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And then we'll have everything ready to put together.
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All right, we're getting ready to do the last layer.
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And we're using white chocolate instant pudding.
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And we've got some sour cream that we're gonna add to it.
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And then I've got two cups
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of heavy cream here in my refrigerator.
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So you know the drill for instant pudding.
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This comes together so easily and quickly.
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So we're just gonna put everything in there
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and beat it until it forms like kind of stiff peaks.
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Okay. (beaters humming)
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See how easy that was?
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All right y'all, I would say that this is stiff peaks.
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So this will be the last layer
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that goes on this incredible dessert.
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And like I said, do this a couple of days before Labor Day.
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So you can just be the star, pull it out of the freezer,
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And you gonna be a star.
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This bowl is heavy empty.
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And I feel like I'm gonna drop it, Teresa.
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Got to sit it down. - Okay.
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- And I'm gonna spread this.
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This is the cream cheese and strawberry mixture.
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And that goes directly on the crust.
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Now we're gonna put it back in the freezer
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for about 30 minutes.
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And you know, we did the pudding
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with the heavy cream,
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two cups of heavy cream.
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So I'm gonna leave that out
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because it might be kind of hard to spread on that.
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This is the fourth step of the third layer. (laughing)
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So we put this back in the freezer so that this layer
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'Cause if we put it on it while it was soft, it might've
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been kind of hard to....
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And what I love about this is you being able
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to make it ahead of time.
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- [Teresa] When you really want to make it ahead of time
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because it should sit in the freezer overnight.
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- Yeah. - To really get--
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- [Paula] Absolutely.
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- [Teresa] To the level that you want.
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But how good is this gonna be?
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- [Paula] I wouldn't hesitate to keep it
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in the freezer for a week.
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Just cover it up good.
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- [Teresa] So you labor the days before.
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And then from there on it's just fun. (laughing)
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And you're gonna love having this on tinfoil
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because I'm fixing to show you.
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Is this some good stuff right here? (laughing)
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The durn, that's so heavy.
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And my tinfoil's tearing.
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- [Teresa] Well, we need to keep it in there
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because we're putting it back in frozen.
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But I'm gonna cut up a little piece.
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- [Teresa] Oh, you're gonna cheat.
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- Mmhmm. - Do it now.
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- I sure is. (laughing)
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Yeah. It needs to go back in the freezer,
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- [Teresa] We know that you're impatient.
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You're not good at waiting for--
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Not when it comes to my food.
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Okay. So here we go.
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And you can imagine this being back in the freezer
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and frozen real good.
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Toot toot! (laughing)
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Mm, love that shortbread crust.
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Y'all gonna be a star.
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Love and best dishes.
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And remember, don't work too hard on Labor Day,
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but whatever you do, stay safe.
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Love and best dishes.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
