You know you have a winner recipe when you jot down the date and your family’s reaction when you first try it, then add notes over the years as you tweak it here and there.
Ten years ago I tore a recipe out of a magazine and made it for my husband’s birthday. “Yummy!” was the general consensus…so I made it the following year and added another note to my recipe, “Still yummy!” (thus, a family favorite was born…)
4 cups fresh strawberries, divided (I use all 4 cups in step #2 and add another generous amount of fresh strawberries when I’m ready to serve)
1 can Eagle Brand sweetened condensed milk (you could decrease amount slightly to reduce sweetness or use fat free version)
1/4 cup lemon juice
1 8 oz. container cool whip (or homemade – see below)
8 Oreos (double or triple the amount so you can add a middle layer)
1 Tbsp butter, melted (depending on how many Oreos you crumble, you may want a little more butter to hold topping mix together)
I love recipes that have a short list of ingredients, and I especially appreciate recipes that can be made in advance. This one is a WIN-WIN! You can keep one in your freezer & pull out for an instant crowd pleaser at any time.
Step #1 – Prep pan: Line inside of 8 x4-inch loaf pan with foil, leaving a generous overlap to allow for a full coverage later.
Step #2 – Strawberry Mixture: Slice and mash 2-4 cups of strawberries in a large bowl. Stir in condensed milk & lemon juice. Fold in 2 cups of cool whip.
Step #3 – Pour about 1/2 of this yummy goodness into the foil-lined loaf pan.
Step #4- Crush Oreos in a ziploc bag. This is a perfect job for any young helper you may have lying in wait that you can “pay” with a couple Oreos! Add the melted butter into the ziploc and blend in the bag.
Step #5 – Sprinkle about 1/2 of the Oreo topping over the strawberry mixture.
Step #6 – Pour the remaining strawberry mixture into the pan.
Step #7 – Spoon the remaining Oreo topping onto the strawberry mixture, gentle pressing the cookie crumbles into a layer.
Step #9 – Freeze 6 hours or until firm. I’ve left one in the freezer a couple months & it was fine. I think I made 2 for Memorial Day weekend one year and only served one. It was a happy surprise to rediscover it again just in time for a 4th of July swim party!
Step #10 – To Serve: Invert onto a serving plate, remove pan and foil. Spread the remaining cool whip onto the top and sides. Slice fresh strawberries, then layer them on the top and along sides of the dessert. Allow to sit at room temperature about 30 minutes until it has softened enough to slice.
Theoretically this recipe makes 12 servings, but not for my crew! If it’s not all gobbled up during your first serving, then store the remainder in the freezer for a lucky few to have a second round later.
This is easy enough for any summer day, but yummy enough to grant as special birthday wish!
~ ~ ~ Hope you enjoy this sensational dessert to finish your summer strong! ~ ~ ~
***If blueberries are more your jam, check out For the Love of…Blueberries