Prep 20 mins
Cook 6 hrs
Yummy! Cooking time is chilling time.
Make and share this Strawberry Whipped Sensation recipe from Food.com.
- 4 cups fresh strawberries, divided
- 1 (14 ounce) can sweetened condensed milk
- 1⁄4 cup lemon juice
- 1 (8 ounce) carton whipped topping, thawed, divided
- 8 chocolate sandwich style cookies, finely chopped
- 1 tablespoon butter, melted
- Line 8 x 4 inch loaf pan with foil. Mash 2 cups of strawberries in large bowl. Stir in condensed milk, juice and 2 cups of the whipped topping; pour into pan.
- Top with combined chopped cookies and butter; press into mixture. Cover.
- Freeze at least 6 hours. To serve, invert onto plate. Remove foil. Frost with remaining whipped topping. Top with remaining strawberries, sliced.
Good recipe. A little bit difficult serving and putting back in the freezer, but was very easy to make and refreshing. I also recomment using more cookies/butter to make a thicker crust.
This recipe was in the Kraft Magazine. Our family and extended family all go on vacation together each summer. Everyone takes a night to cook and have dessert. This year I made this dessert. Oh my gosh...They went nuts over this! I felt especially proud when the bests cooks in the group were asking for the recipe. The only thing I changed (and it was totally on accident, but turned out really good) was that I put all the whipped cream in the mix. I forgot to separate it. It worked wonderful, and was easier in the long run. I didn't put the strawberries on top of the dessert, I just dressed each slice as I served it. Also one other thing I'll change for next time is use more Oreo cookies. I think the recipe I used asked for 10 cookies and I'd probably do at least 15, but that's because I like a thicker cookie crust. I made 2 loaf pans and decided to try to put the last two recipes in a 9x13 pan instead of two pans. It still turned out, but you have to make sure you let it set for about 10-15 minutes so it doesn't have that icee frozen sort of taste. Same with the loaves. Let them sit out for a little while before serving. It ends up being more creamy if you do (not melted so much). I quadrupled the recipe for 30 or so people and probably could have only doubled and been all gone. I'd probably triple next time instead. Was all good, we just snacked on for the rest of the week...
AWESOME!! This Kraft magazine recipe is out of this world! I made it twice for Memorial day weekend and it was gobbled down 2 days in a row!! I will be getting more strawberries and making a couple more to keep in my freezer for last-minute desserts!