Combine two favourites, PHILADELPHIA Cream Cheese and COOL WHIP Whipped Topping, into a lusciously creamy mixture that transfer berries into a sensational dessert.
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
12 Chips Ahoy! Cookies
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/2 cup sugar
1 can (355 mL) frozen berry punch concentrate, thawed
3 cups thawed Cool Whip Whipped Topping
1 cup crushed fresh strawberries
2 cups whole fresh strawberries
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How do I make it ?
Cover bottom of 9-inch springform pan with cookies.
Beat cream cheese and sugar in large bowl with mixer until well blended. Gradually beat in punch concentrate. Whisk in Cool Whip and crushed strawberries until well blended. Pour over cookies.
Freeze 4 hours or until firm. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Garnish with whole berries just before serving.
Kraft Kitchen Tips!
Prepare using your favourite frozen juice or drink concentrate, such as raspberry, grape or lemonade.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 7 g
Cholesterol 20 mg
Sodium 130 mg
Carbohydrate 34 g
Fibre 1 g
Sugars 26 g
Protein 2 g
Makes 16 servings, 1 piece (117 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.