Frozen Strawberry Sensation Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350°. In a small bowl, combine the first four ingredients. Place in a 15x10x1-in. baking pan. Bake until golden brown, 18-20 minutes, stirring occasionally; cool on a wire rack. Set aside 1/3 cup for topping; sprinkle remaining nut mixture into a lightly greased 13x9-in. dish., In a large saucepan, combine the egg whites, 1 tablespoon sugar, water and cream of tartar over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed until mixture reaches 160°. Pour into a large bowl. Add strawberries, lemon juice and remaining sugar; beat on high for 8 minutes or until light and fluffy., In another large bowl, beat cream until stiff peaks form. Fold into strawberry mixture. Transfer to prepared dish; sprinkle with the reserved nut mixture. Cover and freeze for 6 hours or overnight.

Steps:

• Shape foil onto outside of 8x4 load pan. Line inside of pan with shaped foil with ends extended over ends of pan.
• Mash 2 cups of strawberries in a bowl and stir in condensed milk and lemon juice.
• Stir 2 cups of whipped topping(Cool Whip) into strawberry mixture.
• Gently stir in 1 cup of the sliced strawberries(Not mashed), and pour into prepared pan.
• Finely chop Oreos and mix with the melted butter.
• Spoon over mixture in pan and gently press down to embed into mixture.
• Bring ends of foil over to cover, and freeze for 6 hours.
• Invert dessert onto serving plate and cover with remaining Cool Whip. Decorate with remaining 1 cup of sliced strawberries.
• Store leftovers in freezer.

Steps:

• Line an 8x4-in. loaf pan with plastic wrap. Spread sorbet into bottom of pan; place in freezer 15 minutes., In a bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Fold in whipped topping; spread over sorbet. Freeze, covered, 4 hours or overnight., Remove from freezer 10-15 minutes before serving. Invert dessert onto a serving plate; remove plastic wrap. Cut into slices. Serve with strawberries.