Frozen Strawberry Dessert

Since I've been so long gone, I'll give you another gem I got in a Taste of Home last fall. Now that I reflect on that, it seems odd that this recipe for a frozen dessert wouldn't be in the spring or summer issues, but oh well.

This was wonderful. It does have to freeze overnight, though, so don't try to squeeze it in and hope it will be solid enough to eat in four. It will not be. But the strawberry "soup" was good, too.

For the crust, mix together brown sugar and 1 cup of flour.
Add in 1/2 cup coarsely chopped pecans.
Cut in 1/2 cup butter. Use your hands. It is easier.
You will get a crumbly mixture that may or may not appear to be completely mixed. That's okay, because when it cooks, it will all even out.
Bake at 350 until browned and let that cool.
When it is cool enough, take a fork and crumble it all up. This is a good time for a taste test. In truth, I could have eaten the entire crust all by itself. It is divine. Save about 1/2 cup back to use as a topping.
Now for the filling. Add a cup of sugar and 2 tablespoons of lemon juice to 2 cups of frozen (thawed) strawberries.
Let that sit while you whip the whipping cream into a frenzy.
This will take a few minutes to get it good and thick.
At which time the naked (and filthy) Boy will hear the mixer and come to investigate.
And want to help.
Mmmmmm.....homeade whipped cream. I could eat this all by itself, too.
Fold the whipped cream into the strawberries. Gentle folding is important, because you are going for fluffy here. Again, let the boy help, but be careful.
He is very sneaky.
It will be all swirly when you get it folded in.
Pour the filling into the crumbled up crust.
Take that reserved topping, if you haven't eaten it, and sprinkle it on the top.
Freeze overnight or for 8 hours. Four is not enough.
I've made several frozen concoctions this summer, and I think this one might be my favorite. I think it would be wonderful with pineapple. Or peaches. Bananas anyone?

In reality, this was bit too sweet for me, so I think next time, I will cut back on some of the sugar in either the crust or filling. But my mom assures me it was perfect for her!

Click here for Printable Recipe

Frozen Strawberry Dessert
1 cup all purpose flour
¼ cup packed brown sugar
½ cup cold butter
½ cup chopped pecans
2 cups frozen, unsweetened strawberries, thawed
1 cup sugar
1 teaspoon lemon juice
1 cup heavy whipping cream, whipped until thickened In a small bowl combine the flour and brown sugar; cut in the butter until crumbly. Stir in pecans. Press into ungreased 9 inch square baking pan. Bake at 250 for 14 – 16 minutes or until lightly browned. Cool on a wire rack.
Crumble the baked pecan mixture and set-aside ½ cup for topping. Sprinkle the remaining mixture into an 8 inch square dish.
In a large mixing bowl, beat the strawberries, sugar and lemon juice until blended. Fold in whipped cream. Spread evenly into dish. Sprinkle with reserved pecan mixture. Cover and freeze for 8 hours or overnight. Let stand a half hour at room temp before cutting. In the summer it might not take that long to defrost, but in kitchen that day, it took a half hour.

Chocolate-Strawberry Peanut Butter Pie

You know those little recipe books you stare at as you are waiting to check out of the grocery store? I love those. I have actually put The Girl in charge of making me put them back so I don't end up buying a new one. But I came across a big box of them at a recent garage sale (I love those, too) and couldn't resist buying a cookbook for a quarter.

One of my treasures included a 2004 Better Homes and Gardens entitled "Chill Out" that had an incredible looking pie on the front. Now, I cannot recall every having made a frozen dessert, but that has, as of today, become my new obsession. Why in the world have I never done this????

When I saw the recipe, I actually thought the peanut butter was a misprint. Seriously? Strawberries and peanut butter? Never heard of it. Never crossed my mind. No way.

But, The Girl wanted to. So we did. Now you must. This is incredible. This is delicious. This is going to be gone by tomorrow.

This takes a little doing; it took me about 30 minutes to put it together. Of course that was with help, so it might not take you as long.

Mix a package of cream cheese with 1 cup of powdered sugar until it is well blended. Divide this in half into two medium sized bowls.

Because you didn't read ahead, wait for The Girl to lick the beaters clean (then wash them) and add half a cup of chunky peanut butter to one bowl and mix again.
Since The Boy wants to "help" give him a strawberry on a stick to keep him distracted.
Fold in half the whipped topping. Be patient here. Folding is just a way of stirring in fluffy ingredients so that they stay fluffy. If you don't want fluff, feel free to stir. But you want fluff.
In the other bowl, add about 2 cups of chopped strawberries. When you chop these, be sure they are fairly small pieces. This is a frozen dessert, so large chunks of strawberries are not friendly to those with sensitive teeth.

Hmmmm...maybe that's why I shy away from frozen desserts....

Mix that in good and add the rest of the whipped topping. Again, FOLD it in to mix well.
Alternately spoon in each mixture into a graham cracker crust.

I used a big ice cream scoop. I think next time, I will use my smaller scoop. I think that might blend it a little better.

Use a butter knife to swirl the mixture and make it marble.

Freeze this for about 6 hours to really set it up. I ended up freezing it for about 4 in my chest freezer and it was perfect.

To serve, drizzle with chocolate syrup or ice cream topping. To be honest, I don't really think it needs it (and that's saying something coming from me). While I adore chocolate, I don't like a lot of flavors competing for my attention. It was wonderful both ways.

Seriously, don't be afraid of the weird combination here. You must try this.

Click here for Printable Recipe

Strawberry Peanut Butter Pie

1 Graham Cracker Crust
1 (8 oz) pkg. Cream Cheese, softened
1 Cup Powdered Sugar
1/2 Cup Chunky Peanut Butter
1 (8 oz.) Container Frozen Whipped Topping, thawed
2 Cup Chopped Strawberries
Chocolate Ice Cream Topping (optional)

In a large bowl, beat cream cheese and powdered sugar with an electric mixer on medium speed until smooth. Divide cream cheese mixture between two medium bowls. Add peanut butter to one bowl. Beat with mixer on medium speed until smooth; fold in half of the whipped topping.
Add strawberries to the other bowl and gently stir. Fold in remaining whipped topping. Alternately spoon dollops of peanut butter mixture and strawberry mixture into prepared crust. Use a butter knife or narrow spatula to slightly swirl mixtures to marble.
Cover and chill in the refrigerator for 6 hours 0r overnight. Let frozen pie stand at room temperature for 30 minutes before serving.) To serve, drizzle with chocolate syrup.