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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.'"

Rate/Review | Read Reviews (4)

Prep Time:
20 Min

Ready In:
8 Hrs 20 Min

Servings (Help)

US Metric Calculate

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 blueberries
1/3 cup sugar
1/4 cup water

Directions

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.
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.
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.