Sensational Strawberry Dessert |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 8 |
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Just tried this from the Summer 2008 Kraft Food & Family magazine I got in the mail last week, and it is SENSATIONAL! I served at a Memorial Day get-together and everyone loved it. Not to mention, it's really simple to make and not a lot of ingredients. It's really creamy and cool, which is just perfect for those hot summer Texas days! The only change I made was I used about 12 Oreos and 1-1/2 tbsp of melted butter for the crust as 8 just didn't seem like it would make much of a crust. It turned out great. Ingredients:
4 cups sliced fresh strawberries, divided |
1 (14 ounce) can sweetened condensed milk |
1/4 cup lemon juice |
1 (18 ounce) container whipped topping, thawed, divided |
8 oreo cookies, finely chopped |
1 tablespoon butter, melted |
Directions:
1. Line an 8 x 4-inch loaf pan with aluminum foil, extending a couple of inches of foil over the edge of the pan on all sides.
2. Mash 2 cups of the strawberries in a large bowl.
3. Stir in sweetened condensed milk and lemon juice.
4. Stir in 2 cups of whipped topping into the strawberry mixture.
5. Pour strawberry mixture into the foil-lined loaf pan.
6. Combine the chopped Oreos and the melted butter.
7. Top the strawberry mixture with the Oreo/butter mixture and press into the strawberry mixture gently.
8. Freeze the strawberry-cookie loaf for at least 6 hours or until firm.
9. Remove strawberry-cookie loaf from the freezer and invert loaf pan onto a chilled platter.
10. Peel the foil off of the loaf.
11. Frost the loaf with the remaining 2 cups of whipped topping covering all sides and top of the loaf.
12. Just before serving top the loaf with the remaining 2 cups of sliced strawberries and slice to serve.
13. Store leftovers (if you have any!) covered in the freezer.
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