Fluffy Frozen Strawberry Dessert Recipes

Steps:

• Preheat oven to 350°. In a small bowl, combine the first four ingredients. Place in a 15x10x1-in. baking pan. Bake until golden brown, 18-20 minutes, stirring occasionally; cool on a wire rack. Set aside 1/3 cup for topping; sprinkle remaining nut mixture into a lightly greased 13x9-in. dish., In a large saucepan, combine the egg whites, 1 tablespoon sugar, water and cream of tartar over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed until mixture reaches 160°. Pour into a large bowl. Add strawberries, lemon juice and remaining sugar; beat on high for 8 minutes or until light and fluffy., In another large bowl, beat cream until stiff peaks form. Fold into strawberry mixture. Transfer to prepared dish; sprinkle with the reserved nut mixture. Cover and freeze for 6 hours or overnight.

Steps:

• Preheat oven to 350 degrees.
• In a bowl, combine the flour, brown sugar, butter, and walnuts. Mix together and spread out on a large cookie sheet I used a 15 x 10 x 1 baking sheet.
• Cook for about 15 minutes, stirring 2-3 times during baking. Let cool for about 5-10 minutes, remove 1/2 cup to use for later, and press the rest of the nut mixture into a 9 x 13 baking pan that has been sprayed with non-stick cooking spray.
• In another bowl, mix together strawberries, sugar, and lemon juice. Fold in the Cool-Whip and spread over the cooled crust.
• Top with the reserved 1/2 cup of nut mixture, sprinkled over the strawberry filling.
• Cover and place in the freezer for at least 6 hours.

Steps:

• Mix strawberry-flavored gelatin mix, sugar, and boiling water together in a large bowl, stirring until gelatin and sugar have dissolved.
• Refrigerate gelatin mixture until it begins to turn thick and syrupy, about 10 minutes.
• Gently fold frozen whipped topping into the gelatin mixture until thoroughly combined.
• Fold the 2 1/2 cups of sliced strawberries into the whipped topping mixture.
• Spoon filling into the graham cracker crust and decorate edge of filling with 8 strawberry halves.
• Refrigerate at least 2 hours before serving.

Steps:

• Combine flour, butter, brown sugar and nuts.
• Press flat on a large cookie sheet and bake at 375 degrees for 15 minutes.
• Crumble mixture when cooled and set aside.
• Beat egg whites, sugar, lemon juice, vanilla, and strawberries in a very large bowl for 20 minutes.
• Fold in cool whip.
• Sprinkle half of the crumb mixture on the bottom of a 9x13 pan.
• Pour fluff mixture over the crumb and sprinkle fluff with the remaining crumb.
• Freeze for 2 hours.

Steps:

• In bowl, combine flour, brown sugar, walnuts and cinnamon. Mix well. Stir in melted butter until well blended.
• Transfer mixture to large baking tray. Bake at 350 for 20 minute stirring often. Mixture should be crumbly. Cool.
• In large bowl, beat egg whites until foamy. Gradually add sugar, beating constantly until very thick.
• Add undrained strawberries and lemon juice. Beat for at least 10 minute until mixture is very light and fluffy (mixture will fill bowl.) Fold in whipped topping, blending well.
• Into bottom of buttered 9x13 glass dish, evenly distribute half of brown sugar and nut mixture.
• Carefully spoon in strawberry mixture, spreading evenly. Sprinkle with remaining nut mixture. cover and freeze 8 hours or more.
• Remove from freezer about 20 minute before serving. Cut into squares. Garnish each serving with a whole strawberry and a mint leaf sprig, if desired.

Steps:

• In a small bowl, combine gelatin and glaze; set aside. In two large bowls, whisk buttermilk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft set. , Stir in glaze mixture; fold in whipped topping and strawberries. Cover and refrigerate overnight. Garnish with additional strawberries if desired.