Strawberry-Shortcake Ice Cream - Kraft Recipes Top
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Strawberry-Shortcake Ice Cream

Prep Time
Total Time

8 servings, about 1/2 cup each

What You Need

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Make It

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  • Heat oven to 350°F.
  • Mix dry pudding mix, and half each of the flour and butter in medium bowl with fork until ingredients are well blended and mixture resembles the texture of coarse crumbs; spoon onto parchment-covered rimmed baking sheet. Repeat with dry gelatin mix, remaining flour and remaining butter; spoon onto same baking sheet as pudding "crumb" mixture Gently stir crumb mixtures together, then spread into even layer on baking sheet.
  • Bake 15 min. or until crisp and lightly browned, stirring after 8 min. Cool completely.
  • Beat cream cheese in large bowl with mixer until creamy. Blend in condensed milk. Fold in COOL WHIP.
  • Blend strawberries in blender until smooth. Add to cream cheese mixture; swirl gently with spoon.
  • Spoon half the cream cheese mixture into 2-qt. freezerproof dish; top with 1 cup of the crumb mixture. Cover with remaining cream cheese mixture and 1-1/4 cups of the remaining crumb mixture. Store remaining crumb mixture in airtight container at room temperature until ready to use as desired. (See tip.)
  • Freeze dessert 8 hours or until firm. Remove dessert from freezer about 15 min. before serving to let stand at room temperature to soften slightly.

Special Equipment Needed


  • 8 servings, about 1/2 cup each

Nutritional Information

Serving Size 8 servings, about 1/2 cup each
Calories 540
Total fat 27g
Saturated fat 17g
Cholesterol 75mg
Sodium 380mg
Carbohydrate 67g
Dietary fiber 0.9754g
Sugars 51g
Protein 8g
% Daily Value
Vitamin A 30 %DV
Vitamin C 20 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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