Easy Frozen Strawberry Dessert
Creamy, bright, and utterly refreshing, this Easy Frozen Strawberry Dessert features a buttery graham crust and a silky strawberry-cream filling.
Servings: 12 servings
Equipment
- Blender
- Mixing Bowl
- Baking Pan
Ingredients
Crust Ingredients
- 3 cups Graham cracker crumbs (about 22 sheets, finely crushed)
- 3/4 cup Unsalted butter (melted)
- 6 tbsp Granulated sugar
Filling Ingredients
- 8 oz Cream cheese (softened to room temperature)
- 1/2 cup Powdered sugar (sifted if lumpy)
- 1 can Sweetened condensed milk (14 oz)
- 1 tsp Vanilla extract
- 1 cup Heavy whipping cream (cold)
- 1 cup Diced strawberries (fresh, hulled and diced)
- 2 1/2 cups Whole strawberries (fresh, hulled for purée)
Instructions
- Spray a 9×13-inch baking pan with nonstick spray. In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until fully combined. Press half the mixture firmly into the bottom of the pan to form an even crust. Set the other half aside for topping.
- Place whole strawberries into a blender and blend until completely smooth. Set aside.
- Beat cold heavy whipping cream on low speed for 1 minute, then increase to high and whip until stiff peaks form, about 4 minutes. Set aside in the refrigerator.
- In a large mixing bowl, beat softened cream cheese and powdered sugar until smooth. Add sweetened condensed milk, vanilla extract, and strawberry purée. Mix until well blended. Gently fold in whipped cream and diced strawberries.
- Spread the strawberry filling evenly over the prepared graham crust. Sprinkle the remaining graham cracker crumbs over the top. Cover the pan tightly and freeze for at least 5 hours, preferably overnight.
- To serve, remove from the freezer and let sit at room temperature for 20 to 30 minutes. Use a sharp knife warmed under hot water for clean cuts. Serve chilled.
Notes
For a lighter version, swap half of the heavy cream with Greek yogurt. Freeze overnight for best results.