Strawberry Cream Freeze: Serve it Your Way! Recipe -
Strawberry Cream Freeze: Serve it Your Way! Recipe
  • READY IN 20 mins

Strawberry Cream Freeze: Serve it Your Way!

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins

    20 mins


  1. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in COOL WHIP, wafers and berries. Swirl in ice cream topping.
  2. Serve it your way!
  3. PIE: Spread filling into 6-oz. OREO Pie Crust. Freeze 6 hours or until firm. Garnish with additional berries, if desired. Makes 8 servings.
  4. MINI PIES: Spoon filling into 12 cupcake liners. Freeze 4 hours. Remove paper linings. Garnish desserts with additional berries, if desired. Makes 12 servings.
  5. WAFFLE BOWLS: Freeze filling 6 hours or until firm. Let stand 15 min. before scooping into waffle bowls. Makes 8 servings.
Kitchen-Friendly View


  • Size-Wise: Sweets can be part of a balanced diet but remember to keep tabs on portions.
  • How to Thaw COOL WHIP Whipped Topping: The best way to thaw frozen COOL WHIP Whipped Topping is in its container in the refrigerator. Depending on the size tub you have, the thawing time varies. Recommended thawing times are: 8-oz. tub - 4 hours; 12-oz. tub - 5 hours; 16-oz. tub - 6 hours. We DO NOT recommend thawing COOL WHIP Whipped Topping in the microwave.
  • Storing COOL WHIP: Keep a tub of COOL WHIP Whipped Topping in the freezer to use as an easy dessert topping, as a last-minute frosting for cakes or for spooning over cut-up fresh fruit. Once thawed, the whipped topping should be refrigerated and used within 2 weeks. For longer storage, COOL WHIP Whipped Topping can be re-frozen up to five times.

Reviews More Reviews

Most Helpful Positive Review
May 08, 2009

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?

Most Helpful Critical Review
May 13, 2009

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.

May 08, 2009

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.

May 25, 2009

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!!

May 15, 2009

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!

May 11, 2009

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.

May 18, 2009

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.

May 14, 2009

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!


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  • Calories
  • 283 kcal
  • 14%
  • Carbohydrates
  • 40.1 g
  • 13%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 343 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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