This refreshing frozen strawberry and lemonade dessert is incredibly easy to make as well as impressive to serve. Prepare it in advance and store in the freezer to have on hand for any last-minute guests.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups Philadelphia Strawberry Cream Cheese Product
1 can (295 mL) frozen pink lemonade concentrate, thawed
Line 8x4-inch loaf pan with foil, with ends of foil extending over sides.
Beat cream cheese product in large bowl with mixer until creamy. Gradually add lemonade concentrate, beating well after each addition. Gently stir in 2 cups Cool Whip.
Pour into prepared pan; sprinkle with cookie crumbs. Use ends of foil to gently press cookie crumbs into top of dessert to secure. Freeze 6 hours or until firm.
Invert dessert onto plate just before serving; remove pan and foil. Frost dessert with remaining Cool Whip.
Kraft Kitchen Tips!
How to Thaw Cool Whip
Place tub of Cool Whip, unopened, in the refrigerator. A 1-L tub will be completely thawed in 4 hours. Do not thaw in the microwave.
Serve topped with sliced strawberries.
Calories From Fat
% Daily Value
Total fat 12 g
Saturated fat 9 g
Cholesterol 30 mg
Sodium 160 mg
Total carbohydrate 26 g
Dietary fibre 0 g
Sugars 24 g
Protein 2 g
12 servings, 1 piece (77 g) each
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.