Strawberry Cream Dessert

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Coconut crust has strawberry and cream filling with gelatin base


  • 1 c. graham cracker crumbs
  • 1 ( oz.) can flaked coconut
  • ¼ c. melted butter or regular margarine
  • 2 eggs, separated
  • 1 (3 oz.) pkg. lemon flavor gelatin
  • 1 c. boiling water
  • 2 tblsp. lemon juice
  • ¼ c. sugar
  • 1 c. heavy cream
  • 2 c. strawberries, sliced


  • Combine crumbs, ½ c. coconut and butter. Blend in 2 egg yolks. Pat mixture into bottom of 2-qt. rectangular baking dish. Bake in moderate oven (350°) 15 minutes. Cool.
  • Brown remaining coconut in oven.
  • Dissolve gelatin in boiling water. Add lemon juice. Chill until consistency of thick syrup.
  • Beat egg whites until frothy. Add sugar gradually, beating until stiff peaks form. Set aside.
  • Whip cream until soft peaks form. Add thickened gelatin. Beat until mixture is thick and creamy. Fold in egg whites, then strawberries.
  • Spread mixture on crust Top with browned coconut Refrigerate until firm.