Ingredients
Scale
- 1–1/4 cups crushed pretzels
- 1/4 cup sugar
- 1/2 cup butter, melted
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup thawed nonalcoholic strawberry daiquiri mix
- 1 package (8 ounces) cream cheese, softened
- 1 container (16 ounces) frozen sweetened sliced strawberries, thawed
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 container (16 ounces) frozen sweetened sliced strawberries, thawed and undrained
Instructions
- In a small bowl, combine the crushed pretzels, sugar, and melted butter. Stir until mixed well.
- Press the pretzel mixture firmly onto the bottom of a greased 11×7-inch dish.
- Chill the dish in the refrigerator for 30 minutes.
- In a large bowl, mix together the sweetened condensed milk and thawed strawberry daiquiri mix until blended.
- Beat in the softened cream cheese until smooth and creamy.
- Gently stir in the thawed sliced strawberries.
- Carefully fold in the thawed whipped topping to create a light mixture.
- Pour the filling over the prepared crust in the dish.
- Cover and freeze for 4 hours or until solid.
- Puree the thawed undrained strawberries using a food processor or blender to create a sauce.
- Strain the pureed strawberries if desired.
- Drizzle the sauce over the dessert before slicing and serving.
Notes
Serve cold; drizzle with strawberry sauce and optionally add fresh mint or whipped cream for garnish.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: strawberry shortbread, dessert, frozen dessert, summer treat, easy dessert