Frozen Berry Fluff Recipes

TRIPLE SUMMER BERRY FLUFF

Steps:

• In a large bowl, combine the sour cream and strawberry jello together until well blended.
• Gently fold in the fresh berries.
• Add the marshmallows.
• Fold in the whipped cream until well combined.
• Refrigerate at least 4-6 hours (overnight is best!)
• Serve chilled.

FROZEN BERRY FLUFF

Steps:

• In a bowl, combine pie filling, milk and pineapple if desired. Fold in whipped topping. Spread into an ungreased 13-in. x 9-in. pan. Cover and freeze for 8 hours or overnight. , Remove from the freezer 10-15 minutes before serving. Cut into squares. Garnish each with berries and mint if desired.

FROZEN FRUIT FLUFF

Steps:

• In a large bowl, beat cream cheese and sugar until creamy. Stir in the pineapple, strawberries and bananas. Fold in whipped topping. , Transfer to a 13-in. x 9-in. dish coated with cooking spray. Cover and freeze for up to 1 month. , Remove from the freezer 20 minutes before serving.

FROZEN STRAWBERRY FLUFF

Steps:

• Combine flour, butter, brown sugar and nuts.
• Press flat on a large cookie sheet and bake at 375 degrees for 15 minutes.
• Crumble mixture when cooled and set aside.
• Beat egg whites, sugar, lemon juice, vanilla, and strawberries in a very large bowl for 20 minutes.
• Fold in cool whip.
• Sprinkle half of the crumb mixture on the bottom of a 9x13 pan.
• Pour fluff mixture over the crumb and sprinkle fluff with the remaining crumb.
• Freeze for 2 hours.

FROZEN-BERRY JAM

Steps:

• In a medium saucepan, combine raspberries, sugar, lemon juice, and salt and bring to a boil over medium-high heat, stirring until sugar dissolves.
• Cook, stirring often and mashing berries with the back of a spoon, until mixture thickens to a jam-like consistency, 6 to 8 minutes. Strain through a sieve, if desired, then transfer to a heatproof jar and let cool completely. Refrigerate up to 1 week or freeze up to 3 months.

FROZEN BERRY CRISP

Steps:

• Mix berries, white sugar, and cornstarch together lightly. Set aside.
• Cream brown sugar, butter, and vanilla extract together in a separate bowl. Mix in flour and cinnamon. Stir in oats just until mixed. Chill topping for 15 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Place berries in the bottom of a 9x9-inch baking pan. Place chilled topping on berries, pressing lightly.
• Bake in the preheated oven until golden, about 1 hour.

FROZEN BERRY CRUMBLE

Steps:

• Defrost frozen berries for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch baking pan.
• Toss berries, white sugar, and cornstarch together in a large bowl; set aside.
• Combine oats, brown sugar, flour, pecans, and cinnamon in a separate large bowl. Cut in butter with a pastry blender or 2 knives until crumbly. Press 1/2 of the mixture over the bottom of the prepared pan.
• Bake in the preheated oven for 7 to 8 minutes. Cover with berry mixture. Sprinkle remaining crumble mixture over the berries. Continue to bake until fruit is bubbly and topping is golden brown, 30 to 40 minutes.

5 MINUTE MIXED BERRY PARFAIT YOGURT SALAD RECIPE

Steps:

• In a large mixing bowl, add the yogurt and the dry powdered pudding and mix well until the little "lumps" are practically gone.
• Mix in thawed Cool Whip.
• Gently fold in the fruit and gently mix until all combined.
• Refrigerate until ready to serve.

BERRY FLUFF

Steps:

• Clean berries, crush and add sugar.
• Chill.
• Beat egg white to stiff peaks; add salt and crushed berries.
• Serve in champagne flutes or parfait glasses.
• Decorate with whole berries.

FROZEN LEMON FLUFF DESSERT

Steps:

• In a large bowl, whisk together jello, sugar, water, and lemon juice until sugar is dissolved. Cover with plastic wrap and refrigerate until almost set (about 1 hour).
• Press crushed lemon oreos into the bottom of a 9x13" pan, set aside.
• In a medium bowl, pour evaporated milk. Beat until stiff peaks start to form (about 3-5 minutes). Add whipped evaporated milk to the jello mixture, and fold in until completely combined. Pour mixture over oreo crust.
• Freeze for 2-3 hours, until set. Cut into squares and serve topped with lemon slices and lemon zest.