Friday, May 15, 2009

Strawberries I think I love you

**Edit to this post 06.18.09 - I decided to post this recipe and THIS RECIPE I posted recently for Strawberry Bread in FishMama's summer dessert recipe swap!!!
Head over to her blog for more yummy recipes HERE!

Tonight I made a dessert that everyone LOVED and it was almost guilt free! Each serving was originally at 300 calories, and with my substitutions I calculated appx 180 calories for each serving... and we lost NO flavor! IT WAS YUMMY!! You can make it three ways, as waffle bowl icecream scoops, as a "pie" with oreo crust, OR how I made it - mini pies (no crust). Our oldest called it "heaven pie".

After having made this tonight, in the future I plan to chop the "mix in" strawberries up a little more because they do freeze and a big chunk of frozen berry is hard to work through after eating that soft creamy filling. Saving a few slices to lay on top of each mini pie makes for a pretty finish - but I didn't even think to do that part! I did cut the recipe in half for us, because let's face it with this yummy stuff I'd be tempted to over indulge!


1 (8 ounce) package PHILADELPHIA Cream Cheese, softened {substituted this for reduced fat}
1 cup cold milk {I used skim}
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding {I used French Vanilla - next time will be Sugar Free Vanilla to cut more of the yuck out}
1 1/2 cups thawed COOL WHIP Whipped Topping {I used FAT FREE}
20 NILLA Wafers, coarsely broken {I used reduced fat}
1 cup sliced fresh strawberries
1/2 cup strawberry ice cream topping

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.
Serve it your way!

PIE: Spread filling into 6-oz. OREO Pie Crust. Freeze 6 hours or until firm. Garnish with additional berries, if desired. Makes 8 servings.

MINI PIES: Spoon filling into 12 cupcake liners. Freeze 4 hours. Remove paper linings. Garnish desserts with additional berries, if desired. Makes 12 servings.

WAFFLE BOWLS: Freeze filling 6 hours or until firm. Let stand 15 min. before scooping into waffle bowls. Makes 8 servings.


Cassie said...

wow! those look really really good!

Sandra said...

Sounds divine!