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.
Each serving has:
I'm submitting this to Ruth's Bookmarked Recipes since it's SO good!