STRAWBERRY BANANA FLUFF SALAD
Ingredients:
- 8 ounces cream cheese room temperature
- 3 ounces instant banana pudding (just the dry mix)
- 8 ounces cool whip
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup chopped strawberries
- 1 banana sliced
- 10 ounces mini marshmallows
Instructions:
- Beat the cream cheese until smooth.
- Beat in the banana pudding, then the cool whip, and then the milk and vanilla extract.
- Stir in the strawberries, marshmallows, and banana.
- Best when served the day it is made.
EASY FROZEN STRAWBERRY DESSERT
Ingredients:
- 3 cups graham cracker crumbs (about 22 full sheet graham crackers)
- ¾ cup butter, melted
- 6 Tbsp. granulated sugar
- 8 oz. cream cheese, softened
- ½ cup powdered sugar
- 1 – 14 oz. can sweetened condensed milk
- 1 tsp. vanilla extract
- 1 cup heavy whipping cream (can substitute with 2 cups Cool Whip)
- 1 cup diced strawberries
- 2 ½ cups whole strawberries
Instructions:
- Spray a 9” x 13” pan with non-stick spray; set aside.
- In a medium dish combine graham cracker crumbs, sugar, and melted butter. Press half of the mixture on the bottom of the pan and save the rest for later.
- Place the whole strawberries in a blender and puree for about 1-2 minutes until completely smooth. Set aside.
- In a medium dish beat the heavy whipping cream 1 minute at low speed, then at high speed until peaks form, for about 4 minutes. Set aside.
- In a large dish beat cream cheese and powdered sugar at low speed, until creamy, then add condensed milk, vanilla, and pureed strawberries and beat until combined.
- Add whipped cream and beat until well combined.
- Fold in diced strawberries; spread over the graham cracker layer.
- Sprinkle with the remaining graham cracker crumbs.
- Freeze for at least 5 hours. Take out 20-30 minutes before serving. Keeps in the freezer for 3-4 weeks.
