Name: Fluffy Frozen Strawberry Dessert Recipe
Prep time: 380 min
Cook time: 15 min
Total time: 395 min
Ingredients: 1 cup flour; ¼ cup brown sugar; ½ cup butter (melted); ½ cup walnuts (chopped); 2 cups strawberries (diced); ½ cup sugar; 1 teaspoon lemon juice; 8 ounces cool whip (1 container)

I love recipes where they require little to no baking especially when it's summer. This Fluffy Frozen Strawberry Dessert, is the ultimate summer or spring recipe, that I promise you are going to love. It is full of flavor, and doesn't leave you feeling gross or overly full. You have to try this recipe.

Now that we know that chocolate is really a healthy food, this dessert also qualifies as healthy because it’s loaded with strawberries and nuts.

(Oh, how I wish that were true)

But really though- life is about being happy. And happiness often comes in the form of dessert. I am a firm believer of moderation in all things and dessert every now and again is good for the soul.

And this dessert is extremely good for the soul. It’s creamy, frozen, has fresh strawberries, and a nutty crust that tastes like cookies. What more could you want?

This recipe only requires a little baking, and you don’t have to heat up your entire home to make it, so it is definitely summer approved.

This would be the perfect dessert for a summer barbecue or even birthday. I had this on my birthday last year, and I have been craving it ever since, so I had to make it again.

what could i make the crust out of, if i don’t like nuts?

This crust is nut based, and it is delicious. I have to admit, I am not a nut person, but this crust is actually amazing.

However, if you really hate nuts, or are allergic to them, we recommend using a graham cracker crust base.

You don’t even need to bake it. Simply combine butter and graham crackers, and press it into the bottom of the pan, then follow the recipe as directed.

If you are looking for a graham cracker crust recipe to fit a 9 x13 inch pan, here is one of our favorites from our Frosted Graham Cracker Bars.

We also recommend trying doubling our Snickers Bar Pie, graham cracker crust recipe, to fit a 9 x 13 inch pan.

how do i store this?

This is best stored in the freezer. We don’t recommend refrigerating, but we do recommend placing it on the counter 10 minutes before serving to allow it to thaw a little bit.

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have a sweet tooth? We have just the cure. Watch how to make our favorite dessert, here:

Did you know we have a Youtube Channel? We created it just for you. We wanted to show you how simple and delicious our recipes are.

We take you through each recipe, step by step, and show you exactly how to make it. We answer all your questions, and help you get the recipe, perfect, each and every time you make it.

If you are looking for more simple and delicious recipes, head over to our channel and check them out.

We love baking, and one of our favorite things to bake is our, Mom’s Famous Marshmallow Brownies.

Watch how to make our Mom’s Famous Marshmallow Brownies, here:

looking for more dessert recipes? here are a few of our favorite:

Cake Mix Peanut Butter Bars
Take 5 Mini Bites
Caramel Oat Bars
Slow Cooker Peach Cobbler
Chocolate Chip Brownie Cheesecake

Fluffy Frozen Strawberry Dessert Recipe

Prep Time 6 20

Cook Time 15

Total Time 6 35

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Ingredients

Equipment

Instructions

Preheat oven to 350 degrees.
In a bowl, combine the flour, brown sugar, butter, and walnuts. Mix together and spread out on a large cookie sheet I used a 15 x 10 x 2
Cook for about 15 minutes, stirring 2-3 times during baking. Let cool for about 5-10 minutes, remove 1/2 cup to use for later, and press the rest of the nut mixture into a 9 x 13 baking pan that has been sprayed with non-stick cooking spray. baking sheet.
In another bowl, mix together strawberries, sugar, and lemon juice. Fold in the Cool-Whip and spread over the cooled crust.
Top with the reserved 1/2 cup of nut mixture, sprinkled over the strawberry filling.
Cover and place in the freezer for at least 6 hours.

Notes

This is best stored in the freezer. We don’t recommend refrigerating, but we do recommend placing it on the counter 10 minutes before serving to allow it to thaw a little bit.

Nutrition

Calories: 223 kcal · Carbohydrates: 28 g · Protein: 3 g · Fat: 12 g · Saturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 23 mg · Sodium: 83 mg · Potassium: 99 mg · Fiber: 1 g · Sugar: 17 g · Vitamin A: 273 IU · Vitamin C: 14 mg · Calcium: 37 mg · Iron: 1 mg

Cuisine: American

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Recipe adapted from Taste of Home

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Questions & Reviews

Librarian Lavender says:

This looks so delicious! Perfect for a hot summer day!
Donna says:

Do you know if this would work with real whipped cream instead of the Cool Whip? It sounds wonderful!
Cyd says:

We haven't made it with real whipped cream. It should work just fine. Just be sure it is as thick as cool whip, then it will set up more as it freezes.
Kelli F says:

Did I do something wrong? I made it in a 9x13 pan and both the crust and the filling barely cover the bottom of the pan. My layers aren't nearly as thick as the picture!
Caitlin says:

This did not come out at all like the picture. I will try it again using an 8x8 pan because the crust and filling barely covered the bottom.
Ashley says:

I made this for a lake house gathering last night. It came out exactly like the picture, but didn't have much flavor. The crust was awesome, though. Definitely crunch up the crust to make it go further, and set the dessert out for 20-30 mins before serving. If frozen solid, it's tough and people won't bother. I'd make it again and add other fruits (banana or pineapple) for a flavor boost!
Laurie says:

We have made this for about 50 years and have always used real whipped cream instead of cool whip. It is a wonderful dessert!
Dee Jeffery says:

Is this stored in the fridge or freezer?
Cyd says:

Any leftovers should go back into the freezer.
Linnea says:

I experienced the same thing! And coming out of the freezer it was super hard.