Nicole Turner" />

Reci-please

The summer months are the best time to enjoy fresh berries. Whether you pick your own, purchase at a local farmers market or buy at the grocery store, now is the time to enjoy these delicious eats! Packed with antioxidants, these sweet gems can amp up any snack or meal. Top yogurt, cereal or even a salad if you are looking for a quick way to serve. If you’ve got a little more time, muffins, bread or salsas are a fun way to incorporate summer berries. This simple dessert recipe is sure to be a hit during the warm summer months.

Cool Berry Cream Cake

4 cups fresh berries, divided

14 ounce can sweetened condensed milk

1/4 cup lemon juice (about 2 lemons if using fresh squeezed)

8 ounce tub whipped topping, thawed

10 chocolate sandwich cookies, such as Oreo®

1 tablespoon melted butter

Steps:

Get a bread loaf pan and flip over (8×4 inch works well). Tear a long piece of aluminum foil that will extend over length of pan. Shape foil over the outside of pan. Remove gently and place shaped foil inside the pan and set aside.

Mash approximately 2 1/2 cups of the berries in a large bowl. Stir in the condensed milk and lemon juice.

Stir 2 cups of the whipped topping into the berry mixture. Pour into the foil-lined pan.

Finely chop up the cookies. Place in a mixing bowl. Add the melted butter and mix well.

Spoon the cookie mixture over the berry filling in the pan, making an even layer.

Fold the ends of the foil over the cookie mixture and gently press. Make sure cookie layer is covered by foil.

Place in the freezer. Freeze for about 6 hours or until firm.

Unwrap the foil covering cookie layer and invert the pan onto a serving plate. Remove pan and foil.

Spread the remaining whipped topping on sides and top of frozen dessert. Garnish the top with remaining berries.

Makes 10 servings

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