Strawberry Crunch Frozen Dessert – super quick and easy dessert, perfect for hot summer days. Strawberry crunch as the base layer and topping with creamy frozen strawberry filling – what a combination! Refreshing and full of juicy strawberries will sweep off the feet of anyone who tries it.
I love strawberries, especially crunchy – creamy combinations, as well as frozen desserts, so Strawberry Crunch Frozen Dessert is my kind of dessert. There is always a box with Strawberry Crunch Frozen Dessert in my freezer. It is great to have something sweet at any time, it is super quick and easy to make and you can enjoy its amazing taste anytime. All you have to do is take it out of the freezer. How cool is that?
Which ingredients are necessary to make Strawberry Crunch Frozen Dessert?
To make the strawberry crunch:
- Golden Oreo cookies
- Strawberry jello
- Butter
To make the strawberry filling:
- Cream cheese
- Powdered sugar
- Heavy whipping cream
- Vanilla extract
- Sweetened condensed milk
- Fresh or frozen strawberries
The quantities and detailed instructions can be found at the bottom of the post in the recipe card.
How to prepare Strawberry Crunch Frozen Dessert?
Check here how to prepare strawberry crunch – HOMEMADE STRAWBERRY CRUNCH
To prepare strawberry filling: Start by beating cream cheese and powdered sugar until smooth, then add heavy whipping cream and vanilla and beat some more until it thickens. Next, add sweetened condensed milk and beat until smooth, then divide the mixture into two equal parts. Put strawberries in the food processor and pulse until you get puree. Add strawberries in one of the dishes with filling and fold to combine.
Spray a 9×9 inch baking pan with non-stick spray. Spread 1/2 strawberry crunch on the bottom and press, then spread 1/2 cream cheese filling. Spread strawberry filling above it and finish with the remaining cream cheese filling. Top with the remaining strawberry crunch. Keep refrigerated for at least 6h, possibly overnight. Take it out of the fridge 15 minutes before serving, cut it into cubes and enjoy its amazing taste.
Tips and tricks:
Use room temperature cream cheese. It will be easier to beat it and there won’t be any lumps.
Heavy whipping cream should be cold, so that you can mix it more easily.
How to store the leftovers?
Cut it into cubes and put in an airtight container, with parchment paper between the layers. Keep it in the freezer for no longer than 2 months.
Strawberry fans should check STRAWBERRY RECIPES. Summer is near and one way to cool hot summer days is by making Strawberry Crunch Frozen Dessert!
If you like this type of dessert, take a look at FROZEN DESSERTS. You will feel refreshed and sweetened.
Strawberry Crunch Frozen Dessert
Strawberry Crunch Frozen Dessert – super quick and easy dessert, perfect for hot summer days. Strawberry crunch as the base layer and topping with creamy frozen strawberry filling – what a combination!
Ingredients
- STRAWBERRY CRUNCH:
- 23 Golden Oreo cookies
- 1 ( 3 oz. ) Strawberry Jell-O
- 4 tablespoon Unsalted butter, melted
- FILLING:
- 8 ounces cream cheese, softened
- 1 tablespoon powdered sugar
- 1 cup heavy whipping cream
- 1teaspoon vanilla extract
- 1 can 14 ounces sweetened condensed milk
- 2 cups fresh or frozen strawberries
Instructions
- TO MAKE STRAWBERRY CRUNCH. Check here how to prepare strawberry crunch - HOMEMADE STRAWBERRY CRUNCH
- TO MAKE THE FILLING: in a large bowl, beat cream cheese and powdered sugar at medium speed until smooth, then add heavy whipping cream and vanilla, change the speed to high and keep mixing until it thickens. Next, add sweetened condensed milk and beat until smooth.
- Divide the mixture into two equal parts and put into two separate dishes. Put strawberries in the food processor and pulse until you get puree. Finally, add strawberries in one of the dishes with filling and fold to combine.
- TO ASSEMBLE THE DESSERT: Spray both the sides and the bottom of a 9x9 inch baking pan with non-stick spray. Spread 1/2 strawberry crunch on the bottom and press to form a solid layer.
- Next, spread 1/2 of the cream cheese filling . Pour strawberry filling gently, on top of it and spread evenly. Leave it in the freezer for 10 minutes to set a little, so that they do not mix.
- After that, gently spread the remaining cream cheese filling and top with the remaining strawberry crunch.
- Keep refrigerated for at least 6h, possibly overnight and take out of the fridge 15 minutes before serving. Cut it into cubes and enjoy its amazing taste.
Notes
- Use room temperature cream cheese. It will be easier to beat it and there won’t be any lumps. Heavy whipping cream should be cold, so that you can mix it more easily.
- How to store the leftovers? Cut it into cubes and put in an airtight container, with parchment paper between the layers. Keep it in the freezer for no longer than 2 months.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving:Calories: 220Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 92mgCarbohydrates: 22gFiber: 1gSugar: 21gProtein: 4g