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Chocolate Berry Freeze

 Chocolate Berry Freeze
This lovely make-ahead cake tastes as good as it looks. Rich, creamy and decadent, it’s perfect for company! Thanks to Lisa Ruehlow of Blaine, Minnesota for the recipe.
10 ServingsPrep: 20 min. + freezing


  • 2 cups cream-filled chocolate sandwich cookie crumbs
  • 1/2 cup butter, melted
  • 3/4 cup sweetened condensed milk, divided
  • 1/3 cup frozen unsweetened strawberries, thawed and chopped
  • 2 tablespoons strawberry ice cream topping
  • 1-1/4 cups heavy whipping cream, whipped, divided
  • 1/3 cup slivered almonds, toasted
  • 2 tablespoons chocolate syrup


  • Line the bottom and sides of a 9-in. x 5-in. loaf pan with heavy-duty
  • foil. Combine cookie crumbs and butter; press half of the mixture
  • into prepared pan. Freeze for 15 minutes.
  • Pour half of the milk into a small bowl; stir in strawberries and
  • strawberry topping. Fold in half of the whipped cream. Spread over
  • crust. Sprinkle with remaining crumb mixture. Freeze for 45-60
  • minutes or until firm.
  • In a small bowl, combine the almonds, chocolate syrup and remaining
  • milk. Fold in remaining whipped cream. Spread over crumb layer (pan
  • will be full). Cover and freeze for several hours or overnight. May
  • be frozen for up to 2 months.
  • Remove from the freezer 10 minutes before serving. Using foil, lift
  • dessert out of pan. Invert onto a serving platter; discard foil. Cut
  • into slices. Yield: 10 servings.

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Chocolate Berry Freeze (continued)

Nutritional Facts: 1 slice equals 393 calories, 25 g fat (12 g saturated fat), 52 mg cholesterol, 255 mg sodium, 40 g carbohydrate, 2 g fiber, 5 g protein.