Ingredients4 cups fresh strawberries, divided
1 can (300 mL) sweetened condensed milk
1/4 cup lemon juice
2 1/4 cups thawed Cool Whip Whipped Topping, divided
8 Oreo Cookies
1 Tbsp. non-hydrogenated margarine, melted
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foil onto outside of 8×4-inch loaf pan. Line inside of pan with shaped foil, with ends extending over sides of pan.
2 cups of the strawberries in large bowl. Stir in condensed milk and juice
1 cup of the whipped topping into strawberry mixture. Pour into prepared pan.
4. FINELY CHOP
cookies. Combine cookies and margarine. Spoon over whipped topping mixture in pan.
cookie mixture with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining 11⁄4 cups whipped topping onto top and sides of dessert.
remaining 2 cups strawberries; arrange on dessert. Store leftovers in freezer.
Makes 12 servings, 1 piece each.
SUBSTITUTE: Prepare as directed, reducing the non-hydrogenated margarine to 2 tsp. Substitute low-fat sweetened condensed partially skimmed milk, Cool Whip Light Whipped Topping and 30% Less Fat than Regular Oreo Cookies for the regular products.