Strawberry Cream Freeze Recipes

Steps:

• Place cream cheese in a bowl; mash with a fork. Add berries and sugar; mix well. Fold in whipped cream. Spoon into foil-lined muffin tins. Freeze until firm, about 2 hours.

Steps:

• MAKE THE FILLING:
• Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in COOL WHIP, wafers and berries. Swirl in ice cream topping.
• SERVE IT YOUR WAY!
• PIE: Spread filling into 6-oz. chocolate cookie crumb crust. Freeze 6 hours or until firm. Garnish with additional berries, if desired. Makes 8 servings.
• Mini PIES: Spoon filling into 12 cupcake liners. Freeze 4 hours. Remove paper liners. Garnish desserts with additional berries, if desired. Makes 12 servings.
• Waffle BOWLS: Freeze filling 6 hours or until firm. Let stand 15 min. before scooping into waffle bowls. Makes 8 servings.

Steps:

• Place 1 cup buttermilk, strawberries, and sugar into a blender. Cover, and puree until smooth. Pour in the remaining 3 cups buttermilk and blend until combined. Pour into ice pop molds and freeze or if using an ice cream maker, freeze according to manufacturer's directions.

Steps:

• Pulse 1/2 cup freeze-dried strawberries and 1/4 cup confectioners' sugar in a food processor until powdery. Beat 1 cup cold heavy cream with the strawberry sugar until medium peaks form.

Steps:

• Arrange cookies in single layer on bottom of 9-inch springform pan.
• Beat cream cheese and sugar in large bowl with mixer until well blended. Gradually beat in juice concentrate. Stir in crushed berries. Whisk in COOL WHIP until well blended. Pour over cookies in pan.
• Freeze 6 hours or until firm. Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Top with berry halves.

Steps:

• Combine dry ingredients in large mixing bowl,form well in center.
• Pour in liquid ingredients.
• Stir by hand.
• Pour into 2 greased and floured 8x4 inch loaf pans.
• Bake at 350 degrees for 60 minutes.
• Cool and wrap in foil and freeze.
• Slice into thin slices while frozen.
• Combine cream cheese and reserved strawberry juice.
• Spread mixture between 2 slices of bread.
• Refrigerate,or refreeze.

Steps:

• Put first 3 ingredients in food processor and process until finely crushed.
• Press firmly onto the bottom of a lightly greased 10 inch springform pan.
• Bake at 350º for 10 minutes.
• Cool pan completely on wire rack.
• Take vanilla ice cream out of the freezer and let stand for 20 minutes to soften.
• Put strawberries and 2 tbsps. powdered sugar in food processor and process until pureed, scraping down sides if needed.
• Remove mixture from food processor and set aside.
• Pur blueberries and 1 tablespoon powdered sugar in food processor and process until pureed, scraping down sides if needed.
• Remove mixture from processor and set aside.
• Mash bananas in a large bowl.
• Add remaining powdered sugar and mix well.
• Set aside.
• Place 1 quart of the ice cream in a large bowl.
• Fold strawberry mixture into ice cream until blended.
• Place in freezer until slightly firm.
• Divide remaining quart of ice cream in half.
• Put halves in different bowls.
• Stir blueberry mixture in one half and banana mixture in the other half.
• Place bowls in the freezer.
• Spread half of the strawberry mixture evenly into prepared crust in pan.
• Place pan and remeining strawberry mixture in the freezer.
• Freeze for 30 minutes.
• Spread banana mixture evenly over strawberry mixture and return to freezer for 30 minutes.
• Repeat same procedure with blueberry mixture.
• Spread remaining strawberry mixture over blueberry mixture.
• Freeze for 3 hours or until all layers are firm.
• Take pie out of freezer and let stand for 15 minutes before cutting to serve.
• Garnish pie if desired.

Steps:

• In a medium bowl, cream together the sugar and cream cheese until smooth. In a separate bowl, mix together the pineapple, strawberries, bananas, and whipped topping. Fold the fruit mixture into the cream cheese mixture until evenly blended.
• Spread into a 9x13 inch glass dish, or divide among several smaller serving dishes. Cover with plastic wrap, and freeze overnight.
• Thaw for approximately 20 minutes before serving.