Time 25m Yield 15 servings. Number Of Ingredients 11 Steps:
In a small bowl, combine the pretzels, sugar and butter. Press onto the bottom of a greased 11x7-in. dish. Refrigerate for 30 minutes., For filling, in a large bowl, combine milk and daiquiri mix. Beat in cream cheese until smooth. Stir in strawberries; fold in whipped topping. Pour over crust (dish will be full). Freeze for 4 hours before serving. , For sauce, puree thawed undrained strawberries in a food processor or blender. Strain through a fine sieve. Drizzle over top.
Time 20m Number Of Ingredients 10 Steps:
Spray a 9 x 13 inch pan with non - stick spray. Set aside. In a medium dish combine graham cracker crumbs, sugar and melted butter. Press half of the mixture on the bottom of a 9X13 inch pan, save the rest for later. Place the whole strawberries in a blender and puree for about 1-2 minutes until completely smooth. Set aside. In a medium dish beat heavy whipping cream 1 min at a low speed, then at high speed, until stiff peaks form, for about 4 min. Set aside. In a large dish beat cream cheese and powdered sugar at a low speed, until creamy, then add condensed milk, vanilla and pureed strawberries and beat until combined. Add whipped cream beat until well combined . Fold in diced strawberries. Spread over the graham cracker layer. Sprinkle with the rest of the graham cracker crumbs.
Time 25m Yield 9 servings. Number Of Ingredients 8 Steps:
In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Press into an ungreased 9-in. square baking pan. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack., Crumble the baked pecan mixture; set aside 1/2 cup for topping. Sprinkle the remaining mixture into an 8-in. square dish. , In a large bowl, beat the strawberries, sugar and lemon juice until blended. Fold in whipped cream. Spread evenly into dish. Sprinkle with reserved pecan mixture. Cover and freeze for 8 hours or overnight.
Time 1h35m Yield 9 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch pan with enough parchment paper to have an overhang on all sides. Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add egg and vanilla; beat until thoroughly combined. Mix in flour, salt, and baking soda until just combined. Using floured hands, press dough evenly into the prepared pan. Bake until edges of the crust just begin to brown, 12 to 16 minutes. Remove from oven and allow to cool for 10 minutes. Place sliced strawberries into a large bowl. Add sugar, cornstarch, and lemon juice. Toss to combine. Pour strawberries evenly over the crust. Place pan back into the oven and bake until strawberries have softened, 20 to 25 minutes. Let cool to room temperature in the pan. Place strawberry jam in a small microwave-safe bowl and heat in the microwave for 15 seconds, or until slightly runny. Brush melted jam over the top of strawberries, and allow the bars to finish cooling completely in the pan. Carefully lift bars out of the pan using the parchment edges, and cut into 9 bars. Store in the refrigerator.
Time 3h Yield 16 servings Number Of Ingredients 11 Steps:
Spray an 8-inch square baking dish lightly with nonstick cooking spray. Combine the butter, granulated sugar and 1 1/2 cups of the crushed cookies in a medium bowl. Press the mixture into the prepared baking dish and freeze to set, about 15 minutes. Combine the cream cheese, confectioners’ sugar, vanilla and salt in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Fold in 3/4 cup of the whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula, then top with 2 cups of the diced strawberries. Refrigerate for 15 minutes to set. Meanwhile, make the instant pudding according to the package directions. Pour over the filling. Top with the remaining whipped topping, cover and refrigerate at least 2 hours to set. Before serving, sprinkle the remaining cookie crumbs and diced strawberries over the top.
Time 30m Yield 12 serving(s) Number Of Ingredients 9 Steps:
Crust: Combine flour, brown sugar, walnuts and butter and set 2/3 of the crumbs in a 13 x 9" pan. Set some aside for the topping. Whip the cream and set aside. Filling: In a food processor, combine the egg whites, sugar, strawberries and lemon juice. Process the mixture until frothy, about 5 minutes. Fold in the whipping cream and pour into the pan. Top with remaining crumbs. Freeze at least 6 hours. Note: If you plan on dividing this into smaller containers, make the crust 1-1/2 times so that you have enough crumbs for the topping.
Yield 12 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees. In a bowl, combine the flour, brown sugar, butter, and walnuts. Mix together and spread out on a large cookie sheet I used a 15 x 10 x 1 baking sheet. Cook for about 15 minutes, stirring 2-3 times during baking. Let cool for about 5-10 minutes, remove 1/2 cup to use for later, and press the rest of the nut mixture into a 9 x 13 baking pan that has been sprayed with non-stick cooking spray. In another bowl, mix together strawberries, sugar, and lemon juice. Fold in the Cool-Whip and spread over the cooled crust. Top with the reserved 1/2 cup of nut mixture, sprinkled over the strawberry filling. Cover and place in the freezer for at least 6 hours.
Time 20m Number Of Ingredients 7 Steps:
Put 400g strawberries in a food processor and blitz to a smooth purée. Chop the remaining strawberries into small pieces and set aside. Add the yogurt, condensed milk and vanilla to the processor and whizz again to combine. Pour the cream into a bowl and lightly whip until it’s just holding its shape. Add roughly one-third of the strawberry mixture, fold together with a spatula, then add the remaining strawberry mixture and the chopped strawberries and mix again. Pour half into a freezer-proof container, scatter over half the shortbread pieces, if using, and half the freeze-dried strawberries, then cover with the remaining yogurt mixture, crushed shortbread and freeze- dried strawberries. Freeze for at least 4 hrs until solid. Remove from the freezer 10-15 mins before scooping. Freeze for up to 2 months.
More about “frozen strawberry shortbread dessert recipes”
Time 4h15m Yield Makes 16 servings. Number Of Ingredients 5 Steps:
Slice 4 berries; refrigerate until ready to use. Blend remaining berries, sour cream and sugar in blender until smooth. Cut each roll horizontally into 3 layers. Pour 1/4 of berry mixture into medium freezerproof bowl; cover with layer of bread, pressing gently into berry mixture. Repeat both layers until all of bread and berry mixture is used, ending with berry mixture; cover. Freeze 4 hours or until firm. Unmold onto plate just before serving. Frost with COOL WHIP. Top with reserved sliced berries. Serve immediately.
