Strawberrywhippedsensation Recipes

Steps:

• Line 9x5-inch loaf pan with Reynolds Wrap® Aluminum 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 when ready to serve; 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 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:

• Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 1 minute. Pour 1/2 of the pudding into 6 dessert dishes; top with 1/2 of the strawberries. Repeat layers.
• Refrigerate until ready to serve. Store leftover desserts in refrigerator.

Steps:

• Blend the strawberries, orange pieces, apple juice, vanilla yogurt, and almonds together in a blender until smooth.

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:

• 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:

• Line 8x4 loaf pan with foil, with ends extending over sides of pan. Mash 2 cups of the strawberries in a large bowl. Add condensed milk and 1 cup of the whipped topping; mix well. Pour into prepared pan.
• Mix chopped cookies and margarine. 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 1 1/4 cups whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freeezer.

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 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:

• Line a 8x4 loaf pan with heavy-duty foil.
• Spoon sorbet into pan, freeze for 15 minutes.
• In a small bowl, whisk milk and pudding mix for 2 minutes.
• Let stand for 2 minutes or until soft-set.
• Set aside 1/2 cup whipped topping for garnish; refrigerate until serving.
• Fold remaining whipped topping into pudding and spoon mixture over sorbet.
• Cover and freeze for 4 hours or overnight.
• Remove from the freezer 10-15 minutes before serving; unmold onto a serving plate and remove foil.
• Serve with the strawberries and reserved whipped topping.

Steps:

• Mash berries with a fork.
• You should have 1/4 cup mashed berries.
• Set aside.
• Whip cream with sugar to soft peaks.
• Add mashed berries and continue whipping until stiff peaks.
• Use immediately or refrigerate one hour.