Strawberry Whipped Sensation - Kraft Recipes Top
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Strawberry Whipped Sensation

Prep Time
Total Time

12 servings

Explore our recipe for Strawberry Whipped Sensation. Strawberry Whipped Sensation is a showstopper, made with fresh strawberries and chocolatey cookies.

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Make It

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  • 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.

Special Equipment Needed

Reynolds® is a registered trademark of Reynolds Consumer Products LLC

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.


Prepare using an 8x4-inch loaf pan.


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

How to Mash Strawberries

Use a fork or potato masher to mash the strawberries.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 230
Total fat 10g
Saturated fat 7g
Cholesterol 10mg
Sodium 80mg
Carbohydrate 33g
Dietary fiber 1g
Sugars 29g
Protein 3g
% Daily Value
Vitamin A 6 %DV
Vitamin C 30 %DV
Calcium 8 %DV
Iron 2 %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.

Ratings & Reviews

Rated 5 out of 5 by from I made this dessert for Garden Club meeting and it was greatly enjoyed even though I had put it in... I made this dessert for Garden Club meeting and it was greatly enjoyed even though I had put it in the refrigator for what I thought would be 15-20 minutes which turned out to be about an hour and of course it began to melt. In spite of it not looking as good as your picture, members said it was most delicious and wanted the recipe which I will give to them at a later time. I will leave it in the freezer until ready to serve the next time. Am thinking of trying it in muffin cups (paper included) and start with the crumbs, then the mix and upon serving add the Cool Whip on top. I used light Cool Whip. Thanks for this delicious recipe!!
Date published: 2009-06-12
Rated 5 out of 5 by from OMG, this is delicious! OMG, this is delicious! I will be making this again! My dad is picky and he loved it! Instead of chocolate Oreos, I used the Golden Oreos because my family don't like chocolate. It really set it off! There are just 4 of us here, so we didn't eat all of it. I forgot to freeze it once we were finished. About 45 min later I remembered and of course it was losing it's shape. But, I tasted it then and OMG, it is better not frozen. The taste of the strawberries and sweetness of the Eagle Brand cream just came right through...Sooo creamy! Love it! I think I will make the Golden Oreos as a pie crust and make a pie out of the filling as well!
Date published: 2008-06-22
Rated 5 out of 5 by from This was a refreshing and delicious dessert. This was a refreshing and delicious dessert. The hardest part of making it was cutting the cookies into small pieces. They would fly off the cutting board. I tried crushing the cookies but that didn't work because the filling kept the large pieces together. I also made the mistake of frosting it with the Cool Whip, adding the cut strawberries and then placed it back in the freezer until dinner time. I let it thaw while we ate. The dessert itself was fine by the time we were ready to eat it but the strawberry pieces were still quite frozen. I would also add a little sugar to them after slicing. Compared to the dessert, they were rather tart. Overall, it received rave reviews!
Date published: 2008-07-17
Rated 3 out of 5 by from The flavor was good but I had two issues: 1 it did not freeze solidly, despite ours in the freezer. The flavor was good but I had two issues: 1 it did not freeze solidly, despite ours in the freezer. 2) it was too rich for my groups. Thus I would make it again,but with two modifications: double the crust portion, but put it in a square or circular cake pan; serve the pieces with additional strawberries and a dollup of additional cool whip. I also think making it with the low fat ingredients would improve it--more flavor with less richness. Frozen berries of any kind (raspberries?) might also be delicious. It's definitely worth trying again--and its a great summer, make-ahead dessert.
Date published: 2009-08-09
Rated 5 out of 5 by from Wonderful. Wonderful. I even used fat free sweetened condensed milk and fat free cool whip and I couldn't tell any difference. The mixure did make alot and I thought one could probably use two smaller loaf pans, though I used one big one. I also thought it could have used more Oreo's for the 'bigger loaf' though it turned out fine. I would reccomend thawing for at least 10 minutes prior to serving. I didn't use any cool whip either, looked way to pretty to cover up! Will make again and again. So easy, so light, so good.
Date published: 2009-03-30
Rated 5 out of 5 by from I made this recipe (as a double recipe in a cake pan) for a birthday party. I made this recipe (as a double recipe in a cake pan) for a birthday party. Everybody was raving about it. They think it's an ice cream cake. It tastes so gooood. We had leftovers so we froze it back and we had that same problem where it's so hard we had to wait for 15-30 mins for it to thaw out before slicing. Will try that tip where you have to dip the knife in very hot water to cut it. Nevertheless it's a keeper. In fact, I will be making this again right now. One for me and one for a coworker.
Date published: 2008-05-31
Rated 2 out of 5 by from Confusion on amount of CoolWhip needed. I started making this dessert but then got confused when I realized it says you will need 1 8oz. container of Cool Whip divided. When you get to down to making it it says you must add two cups of Cool Whip to the mixture and reserve the remaining Cool Whip for the frosting. It was okay but I think it would have been better had I had correct measurements.
Date published: 2016-06-26
Rated 1 out of 5 by from It was more like an ice than an ice cream. It was more like an ice than an ice cream. Will never make it again.
Date published: 2008-06-13
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