12 Chips Ahoy cookies
1 pkg (250 g) cream cheese
1/2 cup sugar
1 can (355 ml) frozen berry punch concentrate, thawed
1 cup crushed strawberries
1 tub (1L) Cool Whip
1 cup strawberries, halved (optional)
Place cookies on bottom of a 9 inch springform pan.
Beat cream cheese with sugar in a large bowl with an electirc mixer on medium speed until well blended. Gradually add punch concentrate, beating until well blended. Stir in strawberries. Add whipped topping, stir with a wire whisk until well blended. Pour over cookies in pan.
Freeze several hours or unitl firm. Remove from freezer and let stand for about 15 minutes before serving. Top with halved strawberries if desired.
What we would/did change: I really love this recipe. It's simple to make and tastes great. When we were kids my Grandma used to make something we called strawberry fluff. I had forgotten all about it until I dipped a finger in the "batter" of this dish. This is a real fool proof way to get a nice cheesecake and because it's frozen it's a great summer dish. The only thing I'd do different is omit the strawberries all together. They become these little rock hard lumps in what otherwise is a smooth textured dessert. You could also make this with lemonade instead of the berry concentrate. Pink or regular... ohh or how about limeade. Mmmm that would be yummy. Again the possibilities are limited only by your imagination.
Score 2.5 stars * in it's present state this could increase with the removal of the strawberries.
Recipes supplied by Kraft Canada
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