These strawberries and cream sandwiches are a refreshing frozen treat. (Staff Photo: Julie Wells)
I hope you and your family have been able to venture out to one of the local strawberry farms in the East Metro area. If you haven’t yet, the u-pick ‘em farms make for good memories.
If you’ve already done so, chances are you might have a few more strawberries than you know what to do with. Well, let me help you out with that berry-of-a problem.
Strawberries and cream sandwiches are made up of three ingredients — strawberries, Cool Whip and graham crackers — and then placed in the freezer.
The end result brings to mind two words, delicious and refreshing.
With summer knocking on our , the kids will be in and out all day long soon and they need something else to cool themselves off besides Popsicles.
This recipe couldn’t be easier, and you can substitute the regular ingredients with Lite Cool Whip and reduced-fat graham crackers.
The original recipe I saw said to leave the strawberries and cream sandwiches in the freezer for about 30 minutes, just long enough for the Cool Whip to set up again. But I left the sandwiches in there for an hour and I like the consistency more. The strawberries were almost to the point of being a little frozen themselves, and that was just perfect.
Whether you wait until the summer to make these frozen treats, or whip some up today to share with Mom, make sure you hug mother tightly today.
Mother’s, whether biological or not, are very special people, and we should take this day to celebrate them. Happy Mother’s Day!
Strawberries and cream sandwiches
½ cup of diced strawberries
¾ cup of Cool Whip, thawed
Graham cracker squares, four sheets broken in half
In a bowl, fold the Cool Whip and strawberries together until combined well.
Spoon the strawberries and cream onto a graham cracker, and top with remaining graham cracker.
Place in the freezer for 30 minutes to an 1 hour.