Js Strawberry Whip Recipes

STRAWBERRY WHIPPED SENSATION

Steps:

• Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
• Mix chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
• Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.

STRAWBERRY WHIP

Steps:

• Combine gelatin with 2 cups boiling water; mix well. When dissolved, add 2 cups cold water, mix and refrigerate.
• Before gelatin is completely firm, stir in strawberries and thawed whipped topping. Refrigerate until completely chilled.

STRAWBERRY COOL WHIP PIE NO BAKE DESSERT

Steps:

• In a large bowl, add boiling water to the gelatin mix, stirring at least 2 minutes until all the gelatin is completely dissolved.
• In a separate measuring cup, add ice cubes to the cold water to make 1 cup; then stir it into the gelatin mixture, stirring until thickened. Remove any unmelted ice cubes.
• Then whisk in Cool Whip until well blended.
• Stir in the chopped strawberries.
• Refrigerate the filling for 20 to 30 minutes.
• Then spoon the filling into the crust, and at this point, cover and chill the pie for at least 6 hours, or overnight.
• When it's thoroughly chilled, you can slice it, garnish it with berries and an extra dollop of whipped cream, and serve.

STRAWBERRY WHIPPED CREAM

Steps:

• Pulse 1/2 cup freeze-dried strawberries and 1/4 cup confectioners' sugar in a food processor until powdery. Beat 1 cup cold heavy cream with the strawberry sugar until medium peaks form.

STABILIZED STRAWBERRY WHIPPED CREAM (2 WAYS)

Steps:

• To make with fresh, real strawberries:
• Add the chopped strawberries to a food processor or blender and puree until smooth, then strain through a fine mesh sieve to discard the seeds.
• 2. Add the puree to a medium sized saucepan and cook over medium heat. Allow the puree to come to a boil and continue to boil, stirring consistently to keep it from burning, until it has thickened and reduce to 1/4 cup, about 15 minutes. To measure, pour the puree into a measuring cup. If it's more than 1/4 cup, add it back to the pan and continue to cook it.
• . When the puree has thickened and reduced, pour into a small bowl and refrigerate until completely cooled. This strawberry mixture can be made ahead, if you like.
• . When cooled, add the strawberry mixture, heavy whipping cream and powdered sugar to a large mixer bowl and whip on high speed until stiff peaks form. Be sure to use the full amount of powdered sugar, which helps stabilize the whipped cream. To make with freeze dried strawberries:
• p id="instruction-step-6″>1. Add the freeze dried strawberries to a food processor and grind into a powder.
• . Add the strawberry powder, heavy whipping cream and powdered sugar to a large mixer bowl and whip on high speed until stiff peaks form. Be sure to use the full amount of powdered sugar, which helps stabilize the whipped cream. Add the whipped cream to your favorite cakes, cupcakes, cheesecakes or even pancakes!

J'S STRAWBERRY WHIP

Steps:

• Pour jello powder over Cool Whip and stir until combined.
• Place in refrigerator to chill for at least an hour.
• Stir again until smooth and eat like a mousse.