Ingredient Measurement
Graham cracker crumbs 3 cups (about 22 full sheet crackers)
Unsalted butter, melted 3/4 cup
Granulated sugar 6 tablespoons
Cream cheese, softened 8 oz
Powdered sugar 1/2 cup
Sweetened condensed milk 1 can (14 oz)
Vanilla extract 1 teaspoon
Heavy whipping cream 1 cup
Diced strawberries 1 cup
Whole strawberries (for purée) 2 1/2 cups
🧁 Step-by-Step Instructions to Make Frozen Strawberry Dessert
1. Prepare the Graham Cracker Crust
Begin by spraying a 9 x 13-inch baking pan with non-stick spray and set it aside.
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In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture has the texture of wet sand. Press half of this crumb mixture firmly into the bottom of the prepared pan to create a solid base. Reserve the remaining crumbs for the topping.
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2. Make the Strawberry Purée
Add the 2 1/2 cups of whole strawberries into a blender or food processor. Blend until completely smooth, about 1–2 minutes. Set aside this vibrant and flavorful purée.
3. Whip the Cream
In a clean mixing bowl, beat 1 cup of heavy whipping cream. Start on low speed for 1 minute, then increase to high speed and whip until stiff peaks form, about 4 minutes total. This adds air and fluffiness to the dessert.
4. Create the Creamy Filling
In a large bowl, beat softened cream cheese and powdered sugar together on low speed until smooth and creamy. Add in the sweetened condensed milk, vanilla extract, and the strawberry purée. Beat again until the mixture is thoroughly blended.
5. Fold and Layer
Gently fold the whipped cream into the strawberry-cream cheese mixture using a spatula until no white streaks remain. Add in the diced strawberries, distributing them evenly throughout the filling.
Spread this lush, pink filling evenly over the graham cracker crust in the pan. Use a spatula to smooth the top.
6. Add the Crumb Topping and Freeze
Sprinkle the reserved graham cracker crumbs over the top of the dessert, covering it completely for that perfect buttery crunch in every bite.
Place the dessert in the freezer and chill for at least 4–6 hours, preferably overnight, to allow it to set properly and develop its creamy-frozen texture.
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