Monday, May 19, 2008
Long ago I subscribed online to Kraft What's Cooking, a periodical magazine that's delivered to the house. Often, this magazine has some interesting ideas and shortcuts for "deliciously simple, everyday cooking" (Psychgrad's comment: the desserts are better than the mains, which tend require Kraft's salad dressings). Having my morning coffee, I started flipping through and this "Sensational Strawberry Dessert" screamed out to be noticed. Check out Kraft Canada here.
4 cups fresh strawberries, divided
1 can (300 ml) sweetened condensed milk
1/4 cup lemon juice
2 1/4 cups thaw Cool Whip (I used Nutri Whip) whipped topping, divided
8 Oreo cookies
1 Tbsp non-hydrogenated margarine, melted
1. Shape foil onto outside of 8x4 inch loaf pan. Line inside of pan as well with shaped foil, with ends extending over sides of pan.
2. Mash 2 cups of the strawberries in large bowl. Stir in condensed milk and juice.
3. Stir 1 cup of whipped topping into strawberry mixture. Pour into prepared pan.
4. Finely chop Oreo cookies. Combine cookies and margarine and spoon over whipped topping mixture in pan.
5. Cover cookie mixture with ends of foil and gently press cookie mixture into whipped topping mixture. Free for 6 hours or until firm.
6. Invert dessert onto serving plate when ready to serve; remove pan and foil.
Spread remaining 1 1/4 cups whipped topping onto top and sides of dessert.
Baba was wondering if you'd like a slice:
7. Slice remaining 2 cups strawberries; arrange on dessert. Store leftovers in freezer
Makes 12 servings.
What's perfect about this recipe: You can make it several days in advance and just unmold it a short while before serving and finish up your garnishing. It got pretty high ratings from everyone who tried it.