Recipe by Cool Whip®
"Fresh strawberries in a creamy whipped mixture on a chocolate cookie base are topped with more strawberries for an elegant frozen dessert."
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fresh strawberries, divided
1 (14 ounce) can
Eagle Brand® Sweetened Condensed Milk
1 (8 ounce) tub
COOL WHIP Whipped Topping, thawed, divided
OREO Chocolate Sandwich Cookies, finely chopped
I have made this a few times, and it tastes 10 times better if you let it almost totally defrost before serving. (I let it sit out at least 1/2 hour after removing from loaf pan). If you serve right out of the freezer, it is kind of tasteless, but is delicious when it melts a little. Also, I made the mistake of using a store brand once, but real Cool Whip tastes much better. Other points I discovered after reading reviews and also making a few times: Get 12 oz. Cool Whip to have enough to use in the recipe and to be able cover the entire loaf at serving time. I use 10 oreos plus 1 1/2 tbsp. butter for a more substantial crust. This keeps well in the freezer. You can make it a couple of weeks in advance so there's one less thing to do when preparing for company. All in all, it's a good summer dessert.
I was surprised when we ate this because I felt like basically I was eating strawberry ice cream with crushed oreos. Not bad, just why go through the effort if I can buy ice cream that tastes the same?
We made this for mother's day and was a big hit, but we all agreed that it ould be better if you put strawberry fillin then cookies and then repeat so you have a few layers of the choc cookie!
I made this a few weeks ago for a family BBQ and it was a BIG hit! I used graham cracker crumbs to make the crust. Make sure to line the loaf pan with foil, as this helps it to come out easily. I quickly figured out that you could use almost any type of fruit to make this and it would still be super yummy! I'm going to make it again for Memorial Day, but I think I'm going to use peaches or mandarin oranges, with the graham crust. UPDATE: Me & my big ideas! I made this for a third time, using mandarin oranges as I had threatened to do before. It didn't come out so well, but I think I know why: using a lg. can of the oranges, I did drain the liquid but I think they needed to be drained AGAIN after mashing. The flavor was terrific and after about a full day, it was completely frozen, but that was just the leftovers--we ate it without the fancy topping, anyway, and it was a bit more like a really oold, yogurt consistency but still very, very tasty. So, I think I will do it again, with a double draining for any type of canned fruit that I might use.
This was delicious, the whole family loved it. I substituted fat free condensed milk, fat free Cool Whip and about 12 Nabisco Chocolate Wafers to lighten it up a little. Freezes well. Great recipe, can't wait to make it again.
This was a hit with my family. Thanks to the other reviews, I let it sit out of the freezer for a little while before serving. I also had to use extra cookies for this (12 total). Also, I think it wouldn't hurt to get a bigger container of Cool Whip to use for the outer layer (you can use the leftover Cool Whip with the extra Oreo cookies...mmmmm).
Next time I will try something else, like raspberries.
was delicious, took another review's idea and experemented with it I replaced the oreo with gramcrackers and the strawberry with kiwifruit and it turned awesome. The family said that they liked the kiwi better than the strawberry.
This was so delicious my family requested we make this again! I followed the directions but did something a litle different since I made this several days ahead of when I wanted to serve it. Since I wasn't sure if the strawberries would last until the serving day I layered those in the pan first before pouring in the cool whip mixture. It didn't look as cute on top but it worked and the dessert stayed fresh until serving time! Chocolate graham crackers worked great instead of oreos.
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry Whipped Sensation
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 83
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