Description
Get ready for an incredibly easy and refreshingly cool treat with this fantastic Freezer Strawberry “Shortbread” Dessert! Now, I’ll let you in on a little secret revealed by the ingredients – despite the name, the crust is actually made from salty, crunchy pretzels, not shortbread! This creates an amazing sweet-and-salty base for the luscious filling.
Ingredients
Pretzel Crust:
- Crushed Pretzels: 1 1/4 cups
- Sugar: 1/4 cup
- Butter, melted: 1/2 cup (1 stick)
Filling:
- Sweetened Condensed Milk: 1 can (14 ounces)
- Nonalcoholic Strawberry Daiquiri Mix (thawed if frozen): 1/2 cup
- Cream Cheese, softened: 1 package (8 ounces)
- Frozen Sweetened Sliced Strawberries, thawed: 1 container (16 ounces) – I recommend draining slightly
- Frozen Whipped Topping (like Cool Whip), thawed: 1 carton (8 ounces)
Sauce:
- Frozen Sweetened Sliced Strawberries, thawed and undrained: 1 container (16 ounces)
Remember to use nonalcoholic daiquiri mix. Ensure cream cheese is fully softened and whipped topping/strawberries are fully thawed. The crust uses pretzels!
Instructions
Let’s assemble this incredibly easy Freezer Strawberry Dessert! No baking needed, just mixing, layering, and freezing. First, prepare the crust.
In a small bowl, combine the 1 1/4 cups crushed pretzels, 1/4 cup sugar, and 1/2 cup melted butter. Mix well until the crumbs are evenly moistened. Press this mixture firmly and evenly onto the bottom of a greased 11×7-inch dish. Place the dish in the refrigerator to chill for at least 30 minutes while you prepare the filling.
Make the Filling: In a large bowl, combine the 1 can (14 ounces) of sweetened condensed milk and the 1/2 cup thawed nonalcoholic strawberry daiquiri mix. Whisk them together.
Add the 8 ounces of softened cream cheese to the bowl. Beat with an electric mixer on medium speed until the mixture is completely smooth and no lumps of cream cheese remain. Scrape down the sides of the bowl as needed.
Gently stir in the container (16 ounces) of thawed frozen sweetened strawberries (drained slightly is recommended). Then, add the carton (8 ounces) of thawed frozen whipped topping. Using a rubber spatula or large spoon, gently fold the whipped topping into the mixture until just evenly combined. Don’t stir vigorously; keep it light.
Assemble and Freeze: Pour the filling mixture evenly over the chilled pretzel crust in the dish. Spread it gently to the edges. The recipe notes the dish will be full!
Carefully cover the dish tightly with plastic wrap or foil. Place the dish flat in the freezer. Freeze for at least 4 hours, or preferably overnight, until the dessert is completely firm and frozen solid.
Make the Sauce: Just before serving or while the dessert finishes freezing, prepare the sauce. Place the entire container (16 ounces) of thawed, undrained frozen sweetened strawberries into a food processor or blender. Process until completely smooth and pureed.
For a smoother sauce, strain the puree through a fine-mesh sieve, pressing gently with a spatula to push the liquid through and leave the seeds behind. Discard the seeds. Chill the sauce until ready to serve.
Serve: Remove the frozen dessert from the freezer. Let it stand at room temperature for 5-10 minutes to soften just slightly, making it easier to cut. Cut into squares or bars using a sturdy, sharp knife (dipping in hot water helps). Drizzle each serving generously with the prepared strawberry sauce. Enjoy immediately!
