Strawberry Cream Freeze
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 cup cold milk
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 1/2 cups thawed COOL WHIP Whipped Topping
- 20 NILLA Wafers, coarsely broken
- 1 cup sliced fresh strawberries
- 1/2 cup strawberry ice cream topping
- cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in COOL WHIP, wafers and berries. Swirl in ice cream topping.
- Spread filling into 6-oz. OREO Pie Crust. Freeze 6 hours or until firm. Garnish with additional berries, if desired. Makes 8 servings.
- Spoon filling into 12 cupcake liners. Freeze 4 hours. Remove paper linings. Garnish desserts with additional berries, if desired. Makes 12 servings.
- Freeze filling 6 hours or until firm. Let stand 15 min. before scooping into waffle bowls. Makes 8 servings.
- Calories: 400
- Total fat: 20 g
- Saturated fat: 10 g
- Cholesterol: 40 mg
- Sodium: 460 mg
- Carbohydrate: 53 g
- Dietary Fiber: 1 g
- Sugars: 36 g
- Protein: 5 g
- Vitamin A: 8% DV
- Vitamin C: 20% DV
- Calcium: 8% DV
- Iron: 8% DV
philadelphia cream cheese, cold milk, nilla wafers, fresh strawberries, strawberry ice cream topping
Taken from www.myrecipes.com/recipe/strawberry-cream-freeze (may not work)