A refreshing and creamy frozen dessert featuring strawberries and a delightful cookie crust.
Line a loaf pan with foil, ensuring it covers all sides.
Using foil makes it easier to remove the dessert from the pan after freezing.
Mash 2 cups of strawberries in a mixing bowl until smooth.
For a smoother texture, you can use a blender instead of mashing by hand.
Mix the mashed strawberries with sweetened condensed milk, lemon juice, and 2 cups of whipped topping.
Fold the whipped topping gently to maintain its airy texture.
Pour the mixture into the prepared pan and spread evenly.
Tap the pan gently on the counter to remove air bubbles.
Combine the crumbled cookies with melted butter and press this mixture over the filling.
Ensure the crust is evenly distributed and pressed firmly for stability.
Cover the pan with foil and freeze for at least 6 hours.
For best results, freeze overnight to ensure the dessert is fully set.
Invert the frozen dessert onto a plate, remove the foil, and frost with the remaining whipped topping.
Run a warm knife along the edges of the pan to help release the dessert.
Garnish with the remaining sliced strawberries and serve.
Slice the strawberries thinly for an elegant presentation.
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