Here's an easy summer dessert. To make it even easier, use a premade graham cracker crust.
3 cups finely ground graham cracker crumbs
3/4 cup plus 2 tablespoons butter, melted and divided
1/2 cup plus 2 tablespoons sugar, divided
2 cups sliced fresh strawberries
1 1/2 cup cold heavy whipping cream
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
14 ounces sweetened condensed milk
4 ounces cream cheese, room temperature
In a large bowl, stir together graham cracker crumbs, 3/4 cup melted butter and 1/2 cup sugar until moistened; add up to remaining 2 tablespoons melted butter if mixture is too dry. Using. measuring cup, press crumb mixture into bottom and up sides of a 9-inch deep-dish pie plate. Freeze for 15 minutes.
In a medium bowl, stir together strawberries and remaining 2 tablespoons sugar. Let stand until liquid is released, about 10 minutes. Transfer mixture to the work bowl of a food processor, and process until smooth.
In the bowl of a stand mixer fitter with the whisk attachment, beat cold whipping cream at medium speeduntil medium-soft peaks form, 5 to 7 minutes. Beat in vanilla and salt. Transfer to a large bowl.
Clean bowl of stand mixer. Using the paddle attachment, beat condensed milk and cream cheese at meadium-low speed until smooth, about 3 minutes. Add strawberry purée, snd beat until combined. Fold in whipped cream mixture. Pour into prepared crust and freeze overnight. Using a hot, dry knife, cut into slices and serve cold.
Enjoy!!!
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Good Cooking, Good Eating and Good Living!!!
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