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Strawberry-Shortcake 'Ice Cream'
Strawberry-Shortcake 'Ice Cream'

Strawberry-Shortcake 'Ice Cream'

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Cook Minutes 13 Hr
Prep : 30 Min Cook: 12 Hr 30 Min
Make this easy Strawberry-Shortcake 'Ice Cream' recipe at home, then freeze overnight to enjoy a frosty treat! Our Strawberry-Shortcake 'Ice Cream' features fresh strawberries, vanilla pudding and Cool Whip.
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16 Servings
Servings
Original recipe yields 16 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.
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
1 cup flour, divided
1/2 cup butter, softened, divided
1 pkg. (85 g) Jell-O Strawberry Jelly Powder
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1-3/4 cups canned sweetened condensed milk
1 cup thawed Cool Whip Whipped Topping
1-1/2 cups small fresh strawberries, chopped
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How do I make it ?
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Step 1
Heat oven to 350°F.
Step 2
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 jelly powder, 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.
Step 3
Bake 15 min. or until crisp and lightly browned, stirring after 8 min. Cool completely.
Step 4
Beat cream cheese in large bowl with mixer until creamy. Blend in condensed milk. Gently stir in Cool Whip.
Step 5
Blend strawberries in blender until smooth. Add to cream cheese mixture; swirl gently with spoon.
Step 6
Spoon half the cream cheese mixture into 2-L freezerproof dish; top with 1 cup of the crumb mixture. Cover with layers of the 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.)
Step 7
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.
Kraft Kitchen Tips!
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How to Use the Leftover Crumb Mixture
Freeze the leftover crumb mixture in freezer-weight resealable plastic bag for up to 3 months before using as desired, such as a topping for scoops of ice cream.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
300
Calories From Fat
0
% Daily Value
Fat 14 g
Saturated fat 9 g
45 %
Cholesterol 45 mg
Sodium 250 mg
10 %
Carbohydrate 40 g
Fibre 0 g
Sugars 32 g
Protein 5 g
Vitamin A
6 %
Vitamin C
15 %
Calcium
8 %
Iron
2 %
Servings
16 servings, 1/4 cup (60 mL) 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.
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