Cookies and Cream Strawberry Freeze Dessert

Prep Time
Cook Time
Ready In

"Another of our family favourites - this is a great year around dessert to have in your freezer. Lush and light, perfect for a summer dessert or after a holiday meal. An added bonus, it tastes as good as it looks!"

Original recipe yields 12 servings


  • Serving Size: 1 (103.2 g)
  • Calories 317.3
  • Total Fat - 18.1 g
  • Saturated Fat - 9.8 g
  • Cholesterol - 41.6 mg
  • Sodium - 21.1 mg
  • Total Carbohydrate - 38.4 g
  • Dietary Fiber - 2.9 g
  • Sugars - 24.7 g
  • Protein - 3.7 g
  • Calcium - 24.8 mg
  • Iron - 0.8 mg
  • Vitamin C - 4.7 mg
  • Thiamin - 0.1 mg

Step 1

In bowl, mix melted butter, brown sugar, flour and nuts. Spread in a large ungreased cookie sheet baking in a 350 oven for 15 - 20 minutes or until delicately browned, stirring twice

Step 2

Remove from pan, break up any chunks and spread 2/3 of the crumbs into a 9 or 10 inch spring form pan. (reserve rest for the top)

Step 3

Filling: in mixing bowl put in egg whites, sugar, partially thawed sliced strawberries and lemon juice. Beat on high until thickened. (may take 8 - 10 minutes)

Step 4

In separate bowl beat whipping cream until stiff. Fold into strawberry mixture. Spread into crumb lined pan. Sprinkle reserved crumbs on top. Freeze until ready to use

Tips & Variations

No special items needed.



Wonderful and so easy too! We did skip the nuts and used fresh berries but otherwise made as directed. Thanks for sharing this keeper!

review by:
(9 Aug 2018)


What a delightful dessert! Light and creamy with a wee bit of crunch...sheer heaven! And not too sweet. Made for my friend's birthday and everyone loved it. I did not have the right size spring form pan, so used a tube spring form and filled the centre with fresh berries. I did find that for my oven and elevation, that the cookie mixture only took 10 minutes to bake. This will be a lovely dessert this summer. Thank you Gerry for sharing! Made for Billboard Recipe Tag.

review by:
(31 May 2014)