Recipe by PHILADELPHIA Cream Cheese
"Use this creamy, crunchy strawberry confection and your imagination to make a pie, mini pies or waffle bowls for a special treat."
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1 (8 ounce) package
PHILADELPHIA Cream Cheese, softened
1 (3.4 ounce) package
JELL-O Vanilla Flavor Instant Pudding
1 1/2 cups
thawed COOL WHIP Whipped Topping
NILLA Wafers, coarsely broken
sliced fresh strawberries
strawberry ice cream topping
This is a yummy treat! We had fun making it. We forgot to add the strawberry topping and were glad, cuz it was a bit sweeter than we wanted. Extra strawberries, skipping the strawberry topping, and maybe even adding some extra cream cheese next time. We put it in cupcake papers in a muffin pan in the freezer...and also filled some little waffle cones and froze those as well. We love the 'cheesecake-y' treat that is so easy and it has fruit so it is healthy, right?
I could have done something wrong, but this is a fairly simple recipe so I don't think so. I let it set up in the freezer about 6 hrs. My fresh strawberry pieces were jaw breakers and when I let it sit out so they would melt a little, the pudding/cream cheese/cool whip/cookie part turned into mush quickly with no crispy cookie texture. I used my own homemade strawberry freezer jam in place of the ice cream topping and that gave it a really great strawberry taste. All in all, I'd say this dish has an identity crisis: Is it ice cream? Is it pudding? Is it cheesecake? Beats me. I won't be making it again and I'm not looking forward to finishing the rest of it that's still in the freezer. Sorry.
Absolutely delightful! :) It was so good. I didn't follow the recipe exactly but I'm so glad I didn't. I just put in the cream cheese, a little extra milk, the pudding mix and the cool whip and I put it all in a blender with some frozen strawberries and it turned out so good. I crushed some graham crackers b/c that's all I had, mixed in some melted butter and made me a crust. I poured the filling over it, froze it and what a treat! :) Will definitely make it again.
After reading the ingredients, I simplified the recipe. In place of the cream cheese, milk, pudding and cool whip, I used one tub of Philly's Ready-To-Eat Cheesecake filling. In addition to the strawberries, I added chunks of bananas and a small can of crushed pineapple (drained). In place of the strawberry sauce, I used a jar of hot fudge sauce and swirled it in, scooped into waffle ice cream cones and then pushed the tops into chopped walnuts, wrapped each individually, in plastic wrap, and froze. This is what I call a Cheesecake Banana Split in a cone. Adults and kids alike loved them!!
Pretty tasty. Not like cheescake, but still tasty and great for summer. I used low-fat cream cheese, reduced fat pie crust, fat free milk and fat free cool whip. After 3 hours it was just barely frozen enough to cut but still soft. Really needed a couple more hours. Best thing was that it was sooooo easy to make. I love no bake stuff!
This recipe was much better before it was frozen. I also think half a cup of strawberry topping is way too much. I'd make it again with these changes.
This tastes amazing. My only warning is don't freeze it too long or else all the fresh ingredients get freezer burned (the strawberries in particular). I added bananas to mine and used fresh whipped cream instead of Doolwhip. It's yummiest if served the same day after chilling only a couple hours.
This was fantastic! I used strawberry perserves and 16 oz of cool whip. I filled waffle cones and then froze. Delicious and very summer-y!
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry Cream Freeze: Serve it Your Way!
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 116
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