The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Jun. 9, 2009
I love this recipe...I use any kind of chopped nuts I may have on hand (last time I used ice cream topping nuts) and instead of the pan I do individual muffin papers...much easier to serve this way !!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Mar. 31, 2008
YUMMY, YUM, YUM. Loved it. I used Pecans instead of walnuts (just a person nut preference). Delicious. My kids goobles this down and my quests thought it to be the best freezer dessert ever. Great recipe. Thanks!
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Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Jul. 7, 2007
I made this for a special feast, everyone loved it! It was so good, now I am making it for a baby shower! Awesome!
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Cooking Level: Expert

Home Town: Guelph, Ontario, Canada
Living In: Barrie, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Mar. 28, 2007
PINK HEAVEN!!!
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Cooking Level: Intermediate

Home Town: Plymouth, Minnesota, USA
Living In: Wausau, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Jun. 4, 2005
My mom made this when I was growing up and I always thought the crust was the best part (she made it with pecans). I still love the crust. This is a nice light dessert, not too sweet. If your berries aren't the sweetest, you might want to add more sugar.
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Cooking Level: Intermediate

Living In: Olympia, Washington, USA
The reviewer gave this recipe 1 stars. This recipe averages a 4.36 star rating.
Reviewed: Jun. 1, 2005
did not like the consistency, if it melts, it's not as good
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Apr. 1, 2005
I actually used pecans instead of walnuts, and it came out fine. This reminds me of the strawberry and pretzel dessert I make. This seemed to have wierd instructions on why you had to remove the crust to cool. I didn't, and it came out fine.
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Cooking Level: Expert

Home Town: Santa Maria, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: May 17, 2004
Fantastic! Everyone loves this dessert--it is now my most requested potluck contribution :) It is creamy, cold, full of strawberry flavor, and just plain wonderful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Apr. 12, 2004
Good recipe. I used strawberry cool whip. I froze it then let it set in fridge. We all loved it. I made it for Easter. Thank you!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Apr. 8, 2004
This recipe is so easy and so yummy. Just make sure you freeze it the whole six hours it says or it will be too soft. This is a big hit with my whole family. A nice alternative to making a cake. I highly recommend it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Mar. 3, 2004
Absolutely yummie! Highly recommend!
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Cooking Level: Beginning

Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Jun. 23, 2003
YOWZA!!! I had some strawberries I had to use before they were going to go bad, and this was an excellent way to make use of them! I added a few more chopped pecans to the crust (I didn't have walnuts), and like others, enjoyed it a lot better when thawed. If this treat doesn't satisfy your sweet tooth, I am not sure what will! A new summer fave!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Apr. 23, 2003
The hardest part of this recipe is chopping the berries. The rest is so easy and fast. I have made it twice and the next time I may try my electic chopper.
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Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA
Living In: Riverside, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Apr. 4, 2001
I made this for our staff here at an elementary school. Everyone loved it! I would also recommend taking the dessert out of the freezer at least a half hour before serving.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Jul. 16, 2000
We liked this recipe, but my husband suggested letting it unthaw for about one half hour before serving as it is difficult to cut and eat when it is frozen, otherwise it was quite good!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.36 star rating.
Reviewed: Jul. 4, 2000
The flavor lacked the "punch" I hoped it would have. This wasn't very popular, even with my pink-loving daughter (for whose b'day we had made the cake).
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Cooking Level: Expert

Living In: Tallahassee, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.36 star rating.
Reviewed: Jun. 21, 2000
Provides a cool summer snack.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: May 25, 2000
Everyone who tried this has asked for the recipe. It is so easy that my children made it for me on my birthday. This is a great way to use fresh strawberries!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Apr. 28, 2000
This recipe is delicious, easy and everyone loves it. It is perfect for Strawberry season, and can be frozen for a long time. My family prefers it softer, rather than frozen, so we freeze it, then thaw it out before serving.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Apr. 26, 2000
I used fatfree cool whip and it was still very good.
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Cooking Level: Expert

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