Strawberry Whipped Sensation Recipes

Steps:

• 1. LINE 9x5-inch loaf pan with foil, with ends extending over sides of pan. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.
• 2. MIX chopped cookies and butter; spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.
• 3. INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert.

Steps:

• Line 8 x 4 inch loaf pan with foil. Mash 2 cups of strawberries in large bowl. Stir in condensed milk, juice and 2 cups of the whipped topping; pour into pan.
• Top with combined chopped cookies and butter; press into mixture. Cover.
• Freeze at least 6 hours. To serve, invert onto plate. Remove foil. Frost with remaining whipped topping. Top with remaining strawberries, sliced.

Steps:

• Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
• Mix chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
• Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.

Steps:

• Line 9x5-inch loaf pan with foil, with ends of foil extending over sides. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.
• Mix chopped cookies and butter; spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.
• Invert dessert onto plate just before serving; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert.

Steps:

• LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan. Be sure to leave enough foil extending over sides of pan so that there is enough to completely cover dessert. MIX chopped cookies and butter; spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm. INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert.

Steps:

• Line a 9x5-inch pan with foil, with ends off foil extended over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping, mix well. Pour into prepared pan. Mix chopped cookies and butter, spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture.
• Freeze 6 hrs. or until firm.
• Invert dessert onto serving plate when ready to serve, remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups of strawberries, arrange over dessert.

Steps:

• Combine gelatin with 2 cups boiling water; mix well. When dissolved, add 2 cups cold water, mix and refrigerate.
• Before gelatin is completely firm, stir in strawberries and thawed whipped topping. Refrigerate until completely chilled.