Strawberry Whipped Sensation

Strawberry Whipped Sensation

113 Reviews 16 Pics
  • Ready In

    6 h 20 m
Recipe by  Cool Whip®

“Fresh strawberries in a creamy whipped mixture on a chocolate cookie base are topped with more strawberries for an elegant frozen dessert.”

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Adjust Servings

Original recipe yields 12 slices


  1. Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
  2. Mix chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
  3. Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.

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Reviews (113)

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Cathy D.

Cathy D.

I have made this a few times, and it tastes 10 times better if you let it almost totally defrost before serving. (I let it sit out at least 1/2 hour after removing from loaf pan). If you serve right out of the freezer, it is kind of tasteless, but is delicious when it melts a little. Also, I made the mistake of using a store brand once, but real Cool Whip tastes much better. Other points I discovered after reading reviews and also making a few times: Get 12 oz. Cool Whip to have enough to use in the recipe and to be able cover the entire loaf at serving time. I use 10 oreos plus 1 1/2 tbsp. butter for a more substantial crust. This keeps well in the freezer. You can make it a couple of weeks in advance so there's one less thing to do when preparing for company. All in all, it's a good summer dessert.



We made this for mother's day and was a big hit, but we all agreed that it ould be better if you put strawberry fillin then cookies and then repeat so you have a few layers of the choc cookie!



I made this a few weeks ago for a family BBQ and it was a BIG hit! I used graham cracker crumbs to make the crust. Make sure to line the loaf pan with foil, as this helps it to come out easily. I quickly figured out that you could use almost any type of fruit to make this and it would still be super yummy! I'm going to make it again for Memorial Day, but I think I'm going to use peaches or mandarin oranges, with the graham crust. UPDATE: Me & my big ideas! I made this for a third time, using mandarin oranges as I had threatened to do before. It didn't come out so well, but I think I know why: using a lg. can of the oranges, I did drain the liquid but I think they needed to be drained AGAIN after mashing. The flavor was terrific and after about a full day, it was completely frozen, but that was just the leftovers--we ate it without the fancy topping, anyway, and it was a bit more like a really oold, yogurt consistency but still very, very tasty. So, I think I will do it again, with a double draining for any type of canned fruit that I might use.

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Amount Per Serving (12 total)

  • Calories
  • 264 cal
  • 13%
  • Fat
  • 9.2 g
  • 14%
  • Carbs
  • 24 g
  • 8%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 103 mg
  • 4%

Based on a 2,000 calorie diet



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Kraft(R) NUTTER BUTTER Frozen Peanut Butter Pie


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