Frozenstrawberrypie Recipes

Steps:

• Beat sweetened condensed milk and cream cheese together in a bowl until smooth; add whipped topping and stir until smooth. Fold strawberries into whipped topping mixture; divide between the 2 pie crusts.
• Freeze pies until solid, 2 to 3 hours.

Steps:

• In a bowl, beat cream cheese until smooth. Gradually beat in lemonade concentrate. Mash berries; add to cream cheese mixture and mix well. Fold in whipped topping. Spoon into crusts., Freeze until firm. Remove from the freezer 10-15 minutes before serving. Garnish with strawberries and whipped topping if desired.

Steps:

• Preheat the oven to 350 degrees F. Pulse the graham crackers and sugar in a food processor until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press into the bottom and up the sides of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 12 to 14 minutes. Let cool completely on the baking sheet.
• Meanwhile, make the filling: Bring the strawberries, raspberries, sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the liquid is syrupy and the fruit is very soft, 4 to 5 minutes. Strain through a fine-mesh sieve, pressing gently on the solids with a rubber spatula; discard the solids. Let the syrup cool.
• If the cream cheese is a little stiff, soften it in the microwave in 10-second intervals. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 30 seconds. Add the condensed milk and beat until smooth. Add the berry syrup and the lemon zest and juice and beat until smooth.
• In a separate large bowl, beat the heavy cream with clean beaters until medium peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks remain. Spoon the filling into the crust and spread with the back of a spoon. Cover with plastic wrap and freeze until firm, at least 4 hours.
• About 10 minutes before serving, remove the pie from the freezer to soften slightly. Make the topping: Microwave the jelly in a medium microwave-safe bowl until runny, 20 to 30 seconds, then whisk until smooth. Add the strawberries and gently stir to coat. Let macerate 10 to 15 minutes. Remove the tart from the pan and transfer to a plate. Top with the strawberry mixture.

Steps:

• In a large mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in the strawberries. Fold in the whipped topping and pecans. Pour into crusts. Cover and freeze for 3-4 hours or until firm. Remove from the freezer 15-20 minutes before serving.

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 medium bowl mix together strawberries and glaze. Pour into pie shell. Top with whipped topping.

Steps:

• In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Stir in strawberries. Fold in whipped topping and pecans. Pour into crusts. , Cover and freeze for 3-4 hours or until firm. Remove from the freezer 15-20 minutes before serving.

Steps:

• Heat oven to 350ºF.
• Combine cookie crumbs, 2 Tbsp. sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
• Use pulsing action to process whole strawberries and remaining sugar in food processor just until berries are finely chopped. Add cream cheese; process just until blended. Spoon into large bowl. Add dry pudding mixes; stir 2 min. Gently stir in 1-1/2 cups COOL WHIP; spoon into crust.
• Refrigerate 2 hours or until firm. Garnish with remaining COOL WHIP and sliced strawberries just before serving.

Steps:

• Bring sugar, water and cornstarch to a boil over medium heat.
• Cook stirring constantly for 1 minute or until thickened.
• Stir in strawberry gelatin until dissolved.
• Remove from heat; chill 2 hours.
• Arrange strawberries in pastry shell and pour gelatin mixture over.
• Cover and chill 2-4 hours.
• Serve pie with whipped cream if desired.