As long as it's still summer weather that means it's still time for frozen desserts! In general I'm not a huge fan of the kraft website (I know a million people swear by it) because it's just so full of processed foods that I don't really use as ingredients. But this recipe is pretty much fresh strawberries and condensed milk. Yum! And lately the strawberries have been smelling so unbelievably good I can smell them as soon as I walk into the supermarket. One of the many perks of the area I live in. So I'm using them strawberries on a daily basis - breakfast, fruit salads, and if you haven't tried burrata and strawberries on toast then you just haven't lived.
I have an ice cream maker, but if you don't then this is a great way to make your own ice cream. No stirring, no shaking, just a little mixing to combine the ingredients. And using fat free cool whip kinda makes up for the fact that you're using condensed milk which has no redeeming qualities.
It's the perfect dessert for these fall days that seem like summer. For as long as it lasts.
I have an ice cream maker, but if you don't then this is a great way to make your own ice cream. No stirring, no shaking, just a little mixing to combine the ingredients. And using fat free cool whip kinda makes up for the fact that you're using condensed milk which has no redeeming qualities.
It's the perfect dessert for these fall days that seem like summer. For as long as it lasts.
- 4 cups fresh strawberries, divided
- 1 can (14 oz.) sweetened condensed milk
- 1/4 cup lemon juice
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 8 OREO Cookies, finely chopped
- 1 Tbsp. butter, melted
LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.
Serves 12.
Each serving has:
Calories
220
9 g
6 g
15 mg
95 mg
32 g
1 g
26 g
Protein
That looks yummy.
ReplyDeleteHmmmmm yum. I always feel so hungry after reading your blog.
ReplyDeleteYummm, I love strawberries. I am going to have to try this this weekend! I would try it today but I am making candy.
ReplyDeleteI held on to summer as long as I could and am now embracing fall (which is my favourite season). I would have this frozen treat any time of the year though:D
ReplyDeleteOMG...I want this now!
ReplyDeleteI am so jealous of your fresh strawberries! The selection where I am is terrible. I love strawberries and this looks delicious!
ReplyDeleteI long for the late spring when strawberries will be good again here.
ReplyDeleteI myself know that I will hold on to frozen desserts (namely ice cream) all through the winter despite the cold!
i like cool whip. i think i'll go get some now.
ReplyDeletestrawberries and cool whip is a match made in heaven.
ReplyDeleteOoh I made that for Easter, so easy, quick and delish!
ReplyDeleteThis looks like the same recipe we made a few months ago. Actually, I didn't try it. Was too stuffed by the time dessert came out.
ReplyDeleteI would eat that all year round.
ReplyDeleteThat looks so tasty. Quite honestly though (and sadly perhaps) I think anything with Oreos in it has to be fabulous.
ReplyDeleteI had this on my list to make last summer and it never got made :)
ReplyDeleteGlad to hear it's so good. Will save it for later!
And this is very low in calories , right? Yummy!
ReplyDelete