Title: Strawberry And Cream Freeze
Categories: None
Yield: 6 To 8

1 pk (8-oz.) Cream Cheese;
-softened
2 c Fresh Strawberries; rinsed;
-hulled, and sliced or
-mashed
1 c Granulated Sugar
1 Container Whipping Cream

Line two full-size muffin tins with individual pieces of tinfoil.

Place the softened cream cheese in a mixing bowl and mash with a fork, or
whip with a handheld electric mixer.

Add the fresh strawberries and the sugar to the whipped cream cheese and
blend well to thoroughly combine the ingredients.

Meanwhile, whip the cream and gently fold one heaping cupful into the
strawberry mixture. Reserve any of the remaining cream as an optional
topping for your dessert.

Spoon the strawberry and cream mixture into the tinfoil-lined muffin tins.
Freeze the tins for at least 2 hours prior to serving.

To serve, pop one or two of the frozen strawberry mounds onto a plate,
remove the foil, and top with a bit of whipped cream. Enjoy!
Kitchen Staff Tip: If you happen to have Popsicle molds and sticks
available, you can prepare today's recipe as a strawberry cream bar for the
kids. Simply follow the recipe as directed, and pack the mixture into the
molds. Put the stick in place about halfway through the freezing time, or
when they will remain firmly in place in the mixture.

Posted to by Recipe-a-Day
> on Jun 10, 1999