Frozen Strawberry Fluff Recipes

Steps:

• In a medium saucepan, whisk together pudding mix, Jello mix, and water. Cook over medium heat and bring to a boil.
• Remove saucepan from heat and pour into a large mixing bowl. Cover with plastic wrap.
• Refrigerate until mixture has thickened (overnight or for about 4-6 hours).
• Once mixture has thickened, beat until creamy with an electric hand mixer.
• Fold in Cool Whip, marshmallows, and fruit. Chill for about an hour 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:

• 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:

• 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.

Steps:

• Mix first four ingredients with a pastry blender until crumbly.
• Pat into a 9x13 pan. (It doesn't need to go all the way to the edges. You will be crumbling this up.).
• Bake at 350 for 15-20 minutes.
• After this has cooled, crush it into fine crumbs. Reserve one third of the crumbs for topping, and spread the remaining crumbs evenly in the bottom of the pan.
• Whip the cream and set it aside.
• Combine remaining ingredients in a large mixer bowl and beat at high speed until very stiff.
• Combine strawberry mixture with whipped cream.
• Pour filling into crust and top with reserved crumbs, lightly pressing the crumbs into the filling.
• Cover and freeze until firm.
• I always make double the crust amount because I end up munching it as I go. (How can you miss with butter, brown sugar and nuts, especially pecans?) If you do this you may want to bake your crust in a larger pan.
• Regarding the egg whites - I used only one the last time I made this, and in my Kitchenaid it went all the way to the top of my bowl. It turned out great, but if you prefer a lighter filling, use 2 or 3 egg whites and it will be a little airier.
• I always use frozen strawberries (unsweetened) to save time and work. I thaw a 16-ounce bag and just dump the whole thing in, juice and all. No need to slice them as the whipping will break them up.
• Depending on the power of your mixer and number of egg whites you use, you may have more filling than a 9x13 pan will accommodate. Darn! You'll be forced to do some quality control!