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Freezer Strawberry Shortbread Dessert

 Freezer Strawberry Shortbread Dessert
When planning holiday menus, I appreciate dessert recipes like this that can be made ahead and frozen. A refreshing slice is welcome after a heavy meal.—Cassie Alexander, Muncie, Indiana
15 ServingsPrep: 25 min. + freezing


  • 1-1/4 cups crushed pretzels
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup thawed non-alcoholic strawberry daiquiri mix
  • 1 package (8 ounces) cream cheese, softened
  • 1 container (16 ounces) frozen sweetened sliced strawberries, thawed
  • 1 carton (8 ounces) frozen whipped topping, thawed


  • In a small bowl, combine the pretzels, sugar and butter. Press onto
  • the bottom of a greased 11-in. x 7-in. dish. Refrigerate for 30
  • minutes.
  • For filling, in a large bowl, combine milk and daiquiri mix. Beat in
  • cream cheese until smooth. Stir in strawberries; fold in whipped
  • topping. Pour over crust (dish will be full). Freeze for 4 hours
  • before serving. Yield: 15 servings.
To Make Ahead: This dessert can be made two weeks before serving. To serve with a strawberry sauce, puree 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed and

2 of 2

Freezer Strawberry Shortbread Dessert (continued)

Editor's Note: undrained in a food processor or blender. Strain through a fine sieve. Yield: 2 cups.
Nutritional Facts: 1 piece equals 319 calories, 16 g fat (11 g saturated fat), 42 mg cholesterol, 231 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.