Strawberry Cream Freeze: Serve it Your Way!

Strawberry Cream Freeze: Serve it Your Way!

24 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    20 m
Recipe by  PHILADELPHIA Cream Cheese

“Use this creamy, crunchy strawberry confection and your imagination to make a pie, mini pies or waffle bowls for a special treat.”

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Adjust Servings

Original recipe yields 8 servings



  1. Beat 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.
  2. Serve it your way!
  3. PIE: Spread filling into 6-oz. OREO Pie Crust. Freeze 6 hours or until firm. Garnish with additional berries, if desired. Makes 8 servings.
  4. MINI PIES: Spoon filling into 12 cupcake liners. Freeze 4 hours. Remove paper linings. Garnish desserts with additional berries, if desired. Makes 12 servings.
  5. WAFFLE BOWLS: Freeze filling 6 hours or until firm. Let stand 15 min. before scooping into waffle bowls. Makes 8 servings.

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Reviews (24)

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This is a yummy treat! We had fun making it. We forgot to add the strawberry topping and were glad, cuz it was a bit sweeter than we wanted. Extra strawberries, skipping the strawberry topping, and maybe even adding some extra cream cheese next time. We put it in cupcake papers in a muffin pan in the freezer...and also filled some little waffle cones and froze those as well. We love the 'cheesecake-y' treat that is so easy and it has fruit so it is healthy, right?

Mrs. Buck

Mrs. Buck

Absolutely delightful! :) It was so good. I didn't follow the recipe exactly but I'm so glad I didn't. I just put in the cream cheese, a little extra milk, the pudding mix and the cool whip and I put it all in a blender with some frozen strawberries and it turned out so good. I crushed some graham crackers b/c that's all I had, mixed in some melted butter and made me a crust. I poured the filling over it, froze it and what a treat! :) Will definitely make it again.



I could have done something wrong, but this is a fairly simple recipe so I don't think so. I let it set up in the freezer about 6 hrs. My fresh strawberry pieces were jaw breakers and when I let it sit out so they would melt a little, the pudding/cream cheese/cool whip/cookie part turned into mush quickly with no crispy cookie texture. I used my own homemade strawberry freezer jam in place of the ice cream topping and that gave it a really great strawberry taste. All in all, I'd say this dish has an identity crisis: Is it ice cream? Is it pudding? Is it cheesecake? Beats me. I won't be making it again and I'm not looking forward to finishing the rest of it that's still in the freezer. Sorry.

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Amount Per Serving (8 total)

  • Calories
  • 283 cal
  • 14%
  • Fat
  • 12.9 g
  • 20%
  • Carbs
  • 40.1 g
  • 13%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 343 mg
  • 14%

Based on a 2,000 calorie diet



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PHILADELPHIA Vanilla Mousse Cheesecake


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