1 PINT STRAWBERRIES RECIPES

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FROZEN STRAWBERRY DESSERT RECIPE | ALLRECIPES



Frozen Strawberry Dessert Recipe | Allrecipes image

A refreshing, flavorful ice cream dessert that's full of strawberries. A lovely dessert to serve with a bit of whipped cream or strawberries for garnish.

Provided by Julie Petersen

Categories     Desserts    Fruit Desserts    Strawberry Dessert Recipes

Total Time 4 hours 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 6

1 cup graham cracker crumbs
3 tablespoons butter, melted
¾ cup milk
1 (3.4 ounce) package instant cheesecake pudding mix
1 pint good-quality strawberry ice cream, softened
1 (10 ounce) package frozen sliced strawberries in syrup, thawed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine graham cracker crumbs and melted butter in a bowl. Mix until evenly moistened; press into the bottom of a 10-inch springform pan.
  • Bake in the preheated oven until edges begin to brown and smell toasted, about 8 minutes. Remove from the oven and cool completely, about 1 hour.
  • Combine milk and pudding mix in a bowl; beat with an electric mixer until smooth. Add ice cream and strawberries in syrup and stir until completely combined. Pour over cooled crust.
  • Freeze until firm, at least 3 hours. Remove from the freezer 5 to 10 minutes before serving.

Nutrition Facts : Calories 275.1 calories, CarbohydrateContent 42.6 g, CholesterolContent 23.3 mg, FatContent 11 g, FiberContent 1.8 g, ProteinContent 3.5 g, SaturatedFatContent 6.2 g, SodiumContent 267 mg, SugarContent 28.6 g

SWEETENED STRAWBERRIES RECIPE | MARTHA STEWART



Sweetened Strawberries Recipe | Martha Stewart image

Add these sweetened strawberries to our Strawberry Shortcakes.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Total Time 25 minutes

Prep Time 5 minutes

Yield Makes about 6 cups

Number Of Ingredients 2

1 1/2 pounds (about 6 cups) fresh strawberries
1/4 cup sugar

Steps:

  • Hull and quarter strawberries; toss in a medium bowl with sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 1 day, covered and refrigerated).

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