Don’t these little desserts look scrumptious! Prepared Pantry always has fabulous recipes to share. If you’ve never made a trip to one of their stores, you’re missing out. The hard part, is trying to decide what to buy, and what to leave without. They have a lot of mixes that are fabulous, but they also share recipes that don’t require any special ingredients. Make sure that you give yourself a budget before entering the doors! These are made with vanilla wafers, a strawberry cheesecake filling, and topped with whipped cream. You can make them the day before. Serve these partially frozen so that they are ice-cold and almost like ice cream.
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YOU WILL NEED:
halved strawberries for decoration
* Directions
Makes about 15 desserts. Recipe can be cut in half.
1. Mash the strawberries measure out until you have one cup. Set aside.
2. In a medium bowl, whip the cream cheese until soft. Add the strawberries and whip until smooth. Add the 1/2 cup powdered sugar and blend.
3. Beat the whipping cream until soft peaks form. Add the vanilla and 1/3 cup powdered sugar and continue beating until medium stiff peaks form.
4. Use foil cupcake liners with the paper cup removed. Place two cookies in the bottom of each cup. Place a large spoonful of strawberry filling in each cup on top of the cookies.
5. Place a third cookie on top of the strawberry filling and press down slightly. Top with whipped cream.
6. Place the muffin tin in the freezer for two hours or until almost frozen.
7. Remove and decorate with strawberry halves if desired.
Foil liners hold up better. This dessert does not have to be frozen; it can be served soft. If so, refrigerate for at least two hours to allow the filling to become firmer. (It will still be soft.) If you leave the muffin tin in the freezer and the desserts become frozen, that’s okay. Let them thaw for fifteen minutes so they are only partially frozen.