Welcome to Day 4 of our Spring Blog Hop! We are just having a blast with this Party! I’m so totally amazed at all the yummy treats that everyone is sharing! Diane started the party off right with her beautiful Rose Cupcake Bouquet and Chick Macaroons, then I added some Easter Egg Cupcakes and yesterday, Shelley shared darling, bunny and chick suckers that are made with Oreo cookies. Hop on over to their parties to see all the very creative treats that other bloggers are sharing! And don’t forget, there are awesome GIVEAWAYS every day!
Today’s hostess is Janet from Captain’s Daughter to Army Mom, she is one of our cookie decorator extraordinaires. Her work is just amazing! And she has a giveaway too! Be sure to tell Bing that Kali says “Hi”!
This Strawberry Sensation is another very refreshing Spring Dessert. This freezer dessert can be made several days ahead, making it a great addition to your Easter dinner. There is always so much to do on the day of a special dinner.
Make and freeze this Strawberry Sensation a few days before your next spring party for a quick and easy dessert. Recipe from HoosierHomemade.com
- 2 cups fresh strawberries, mashed, plus about 6-8 for decorating
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup lemon juice
- 1 tub (8 oz) whipped topping, thawed, divided
- 1 cup crushed Oreos
- 1-2 tablespoons butter, melted (enough to hold the Oreos together
- Line a 8×4 bread pan with foil.
- Mash strawberries in large bowl, stir in sweetened condensed milk, juice and 2 cups of whipped topping.
- Pour into pan.
- Mix Oreos and butter until combined.
- Sprinkle on top of strawberry mixture, pressing into mixture gently. Cover and freeze at least 6 hours (see notes below).
- To serve, invert onto plate, remove foil, frost with remaining whipped topping and decorate with sliced strawberries.
Notes: I got in a hurry because I needed to get this photographed and posted, and only let it freeze for about 4 hours, it really needed to be in the freezer at least 6, 8 would have been better. It tasted really good, but was a bit runny. Also, I only had mini Oreos, so I crushed them and measured 1 cup. Next time, I will make sure the Oreo crust has a little more butter and is sticking together better.
I found the original recipe in the Spring 2008, Kraft Food and Family. It’s a good thing I have lots of baskets in my office to keep all these cookbooks and magazines
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I’m thrilled to be to sharing my American Idol Cupcakes today over at Musings of a Housewife, head on over and check them out.