Strawberry Whipped Topping Dessert Food

STRAWBERRY WHIPPED SENSATION

Steps:

• Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
• Mix chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
• Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.

STRAWBERRY WHIPPED CREAM

Steps:

• Pulse 1/2 cup freeze-dried strawberries and 1/4 cup confectioners' sugar in a food processor until powdery. Beat 1 cup cold heavy cream with the strawberry sugar until medium peaks form.

STRAWBERRY WHIP

Steps:

• Combine gelatin with 2 cups boiling water; mix well. When dissolved, add 2 cups cold water, mix and refrigerate.
• Before gelatin is completely firm, stir in strawberries and thawed whipped topping. Refrigerate until completely chilled.

STRAWBERRY ANGEL FOOD DESSERT

Steps:

• Crumble the cake into a 9x13 inch dish.
• Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
• In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

STRAWBERRY WHIPPED TOPPING DESSERT

Steps:

• Place the gelatin in a large bowl, add the boiling water, and stir for 2 minutes, or until completely dissolved. Cut the strawberries in quarters and add to the gelatin. Add the whipped topping and stir until combined. Tear the angel food cake into 1- to 2-inch pieces and place half of them in the bottom of a 9 by 13-inch baking pan. Spread half of the strawberry mixture over the cake and repeat with a second layer of cake and strawberries. Refrigerate for at least 2 hours before serving. Cut into squares and place on small serving plates.

STRAWBERRY TRIFLE

Steps:

• Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.

STRAWBERRY WHIPPED SENSATION

Steps:

• Line 9x5-inch loaf pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.
• Mix chopped cookies and butter; spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.
• Invert dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert.