Strawberry Whipped Sensation

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Don’t take our word for it—listen to reviewers: “It's just as delicious as the picture!” This fluffy showstopper, featuring fresh strawberries, will have you on cloud nine.

time

prep:

20 min

total:

6 hr 20 min

servings

total:

12 servings

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What You Need

cups fresh strawberries, divided

can (14 oz.) sweetened condensed milk

1/4

cup lemon juice

tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

OREO Cookies, finely chopped

Tbsp. butter, melted

Make It

LINE 9x5-inch loaf pan with 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.

Kraft Kitchens Tips

Healthy Living

Save 30 calories and 4.5g of fat, including 3g of saturated fat, per serving by preparing with fat-free sweetened condensed milk, COOL WHIP LITE Whipped Topping and Reduced Fat OREO Cookies.

Substitute

Prepare using an 8x4-inch loaf pan.

Note

Be sure to leave enough foil extending over sides of pan so that there is enough to completely cover dessert.

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plexi0913

posted:5/22/2008

I made it just for fun. It was very easy and quick. I left it in the freezer overnight. I did think it was too sweet though. Everybody else loved it. It also needed more oreos.

tickled pink

posted:5/22/2008

so easy and so good. my family and my company loved it. i had to use more oreos to make the crust and it seemed like i used a bit more cool whip in the mix. so refreshing and pretty. can't wait to try it with different fruit combinations.

a cook

posted:5/21/2008

This recipe was really yummy! My family loved it and I will make it again, soon. However, I will use more Oreos next time.

ktcwest1

posted:5/21/2008

I just got this recipe in the Kraft magazine, and made two for my son's teachers. It's true, this is very easy, and quick to make. Turns out very yummy, creamy, and light. No fail everytime! I can't wait to make more.

paddycakes1968

posted:5/20/2008

I just finished this and found it to be very easy. However, I definitely needed more cookies. I used 12 next time I am going to use 16. I also substituted French Vanilla instead of plain Whip. Next time I will use blueberries (not in season yet in this area! :()

dyllan05

posted:5/20/2008

THIS WAS EXCELLENT AND EASY TO MAKE. THE WHOLE FAMILY LOVED IT!!!! I WILL MAKE THIS AGAIN & SOON..

a cook

posted:5/19/2008

MY MOTHER IN LAW IS DIABETIC. I SUBSTITUTED THE REGULAR COOL WHIP FOR SUGARFREE COOLWHIP AND SUBSTITUTED OREOS FOR SUGARFREE CHOC SAMDWICH COOKIES. IT'S JUST AS DELICIOUS WITHOUT AS MUCH SUGAR. IF I COULD ONLY FIND SUGARFREE SWEETENED CONDENSED MILK.

Carla1056

posted:5/19/2008

Great!! Next time I will add more cookies for the crust. However, I did not use the butter in the crust in order to save calories. I could not tell any difference.Also, be sure to let it freeze overnight.

EGates1

posted:5/19/2008

Excellent and very easy! Would make again and maybe add blueberries...my company loved the recipe!

sandee16

posted:5/18/2008

This was a GREAT treat for my family. I recommend this for a summer time treat to help cool you down. Would like to try it next time with a different kind of berry mixed in.