Tonnas Strawberry Refrigerator Dessert Recipes

STRAWBERRY ICEBOX CAKE

Steps:

• Beat cream cheese in a large bowl using a hand mixer or a stand mixer until smooth. Add powdered sugar; beat until smooth.
• Scrape down the sides of the bowl. Add 1 cup of the heavy cream and beat at low speed until smooth. Add the remaining 2 cups of cream; beat at medium to medium-high speed until soft peaks form, increasing speed as the mixture begins to thicken. Fold in the vanilla and lemon zest.
• Spoon 1/4 cup of the cream mixture into the bottom of a 9-by-9-inch pan or baking dish; spread into a thin, even layer.
• Top with graham crackers in a single, even layer, breaking them as needed to fit. Spread about 1 1/2 cups of the cream mixture over the graham crackers, smoothing into an even layer using a spoon or offset spatula. Top the cream mixture with an even layer of berries (about 1 1/2 cups). Sprinkle evenly with 1/4 cup almonds, if using.
• Repeat two more times with the remaining graham crackers, cream mixture, berries, and almonds.
• Cover with plastic wrap and refrigerate at least four hours and up to overnight.

TONNA'S STRAWBERRY REFRIGERATOR DESSERT

Steps:

• Preheat oven to 350. Press tube of cookie dough into bottom of 9x13 pan and bake for about 12 min. Cool.
• Prepare glaze: bring water, granulated sugar, and cornstarch almost to a boil and turn down to low heat and simmer until thickened slightly, about 4 minutes. Remove from heat and add gelatin. Set aside to cool.
• Mix cream cheese and confectioners sugar with mixer until blended well. Add cool whip. Blend.
• Spread cream cheese mixture on top of cooled crust.
• Pour cooled glaze mixture over sliced strawberries and stir. Pour strawberry mixture over cream cheese mixture. Store in refrigerator.

TONNA'S STRAWBERRY COOKIES

Steps:

• Preheat oven to 350 degrees. Combine, butter, eggs, vanilla, and cream cheese in a bowl. Mix together thoroughly.
• Add cake mix, one box at a time, mixing until well combined.
• Stir in white chocolate chips and milk chocolate chips by hand.
• Add strawberries and mix on low speed with mixer.
• Use cookie scoop or make into one inch round balls and place onto parchment lined baking sheet. Bake for 10 minutes - you don't want the cookies to brown at all!
• Let cookies cool on a baking sheet for several minutes before removing to a wire rack to cool completely. These cookies are soft and a little sticky on the outside because of the fresh strawberries but they are soooooo good!

STRAWBERRY REFRIGERATOR CAKE

Steps:

• Make the boxed cake mix according to the directions on the back, pour batter in a 9x13 inch pan and bake according to box instructions.
• When baked, remove from the oven and let it cool completely.
• Once it is cool, use the handle of a wooden spoon to poke rows and rows of holes in the cake.
• Add the thawed strawberries with syrup into a food processor or blender. Pulse until it is a slushy consistency.
• Pour the strawberry puree mixture over the cake and spread it out evenly. Let it soak inches.
• While the strawberry puree is soaking in, put 1 cup of cold milk and the instant vanilla pudding mix into a bowl and mix until it thickens. The box of instant pudding says to use 2 cups of milk, but we are only using 1 cup.
• Fold the thawed Cool Whip into the pudding mixture. Once well combined, spread it evenly over the top of the cake.
• Place the fresh strawberry halves on top of the cake frosting. Sprinkle with the optional chopped pecans.
• Refrigerate for at least 4 hours, then slice and serve.

REFRIGERATED STRAWBERRY CAKE

Steps:

• Preheat oven to 350 degrees.
• Flour and grease a 13x9 inch pan.
• Prepare cake according to package directions.
• Poke holes at 1" intervals with wooden spoon handle.
• Puree strawberries in blender.
• Evenly spoon strawberries over cake slowly, allowing pureed fruit to soak into holes.
• Prepare pudding using only 1 cup of milk.
• Fold in cool whip.
• Carefully spread over cake after all fruit has soaked in (VERY IMPORTANT).
• Place in refrigerator for at least 4 hours before serving.
• Decorate with fanned berries and mint leaves.