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Cool Strawberry Cream

By: Joyce Cooper  
"'This fruity luscious dessert makes a wonderful ending to a special dinner,' says Joyce Cooper of Mount Forest, Ontario. 'When fresh strawberries are not available, I substitute two packages of the frozen unsweetened kind, thawed and drained.'"

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 78 people have saved this

Prep Time:
20 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 1/2 cup sour cream
  • 3 cups mashed fresh strawberries
  • 1 cup whipped topping
  • BLUEBERRY SAUCE:
  • 1 (12 ounce) package frozen unsweetened raspberries
  • 1/3 cup sugar
  • 1/4 cup water

Directions

  1. Line the bottom and sides of a 9-in. x 5-in. x 3-in. loaf pan with a double layer of heavy-duty foil; set aside. In a mixing bowl, beat the cream cheese, sugar and sour cream until light. Fold in strawberries and whipped topping. Pour into prepared pan. Cover and freeze for several hours or overnight.
  2. In a saucepan, bring the blueberries, sugar and water to a boil; cook and stir for 3 minutes. Cool slightly. Transfer to a blender; cover and puree until smooth. Cover and refrigerate.
  3. Remove strawberry cream from the freezer 15-20 minutes before serving. Use foil to lift out of pan; remove foil. Cut into slices with a serrated knife. Serve with blueberry sauce.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2009 by Chef4Six 
This was good. We liked the blueberry sauce on top. Next time I will leave out the sour cream... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 30, 2009 by Kristine Sue 
Very good. Nice and cool on a hot day. MORE

 
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