Retro Strawberry Ice Box Dessert
Miz Helen's Kitchen
Ingredients
1-1/2 cups Graham Cracker crumbs
1/2 cup sugar for crust
5 tablespoons butter, melted
3 cups strawberries, quartered
4 tablespoons lemon juice
1/2 cup sugar for berries
1 (4 oz box) strawberry gelatin
1 (14 oz can) sweetened condensed milk
4 (4 oz) block cream cheese,softened
2 cups heavy whipping cream, chilled
2 tablespoons sugar for whipping cream
Directions
For The Crust
Place the Graham Cracker crumbs in a 9X13 dish.
Mix the sugar with the crumbs until blended well.
Melt the butter and pour it onto the crumb mixture. Mix together with a fork until all the crumbs are butter.Press the crumbs on to the bottom to form the crust. Bake the crust at 350 degrees for 10 minutes. Remove from the oven and let cool completely.
The Filling
Pour the strawberries into a food processor add the lemon juice and sugar. Pulse the machine several times to crush the berries and mix in the sugar.
Pour the strawberries into a sauce pan and add the gelatin.
Warm the mixture to just above a simmer and simmer for 5 minutes. Remove from the heat and let cool to room temperature.
Mix the sweetened condensed milk with the cream cheese until completely smooth.
Stir the milk and cheese mixture with the room temperature strawberry mixture.
Pour the chilled whipping cream into a very cold mixing bowl and add 1 tablespoon sugar. Beat the cream until stiff peaks are formed. Keep cold in the refrigerator until ready to use.
Fold the room temperature strawberry mixture into the whipped cream.
Pour the mixture into the completely cooled 9X13 dish with the Graham Cracker Crust.
Refrigerate for 8 hours.
Beat the remaining whipping cream adding 1 tablespoon sugar and use as garnish for the dessert.
Serve cold and refrigerate immediately after serving.
Enjoy!