Frozen Strawberry Treat

Did you know that they make strawberry pie filling?  Not just the glaze that you buy to go in strawberry pies, but actual filling just like the apple and blueberry?  I didn’t know that until this past weekend.  My mind is blown!

The truth is, I went looking for strawberry pie filling for an old recipe I found.  I was absolutely positive that it was something they stopped making long before I decided I actually liked trying new recipes!  I was wrong.  Not only do they still make strawberry filling, but apparently it is incredibly popular as there was only one can left in the whole store.

I suppose I probably should have made a homemade filling, but since it was going into another recipe and I am super lazy AND it was for a Labor Day/Almost-My-Birthday celebration, I took the easy route.  I really don’t think I was supposed to do so much work on Labor Day, but it was oh so worth it!

Are you wondering what in the world I needed strawberry pie filling for?  It wasn’t a strawberry pie.  (Although technically you could put this in a graham cracker crust and turn it into a pie.)

The recipe was for a frozen strawberry salad, but it really irks me to call something a salad when it is obviously a dessert.  A salad implies it might be a little healthy and it makes me feel bad about myself when I figure out it’s not.  Therefore, I am calling it a “Frozen Strawberry Treat.”  And a treat it is!

This is great dish that you can customize however you want.  It’s good totally frozen or a little bit thawed.  It’s the perfect summertime dessert and I think you could use it for a lot of occasions.  It’s great with extra strawberries on top and some whipped cream would probably go pretty well too!

Frozen Strawberry Treat

Ingredients:

1 can sweetened condensed milk (14 oz)

1 can strawberry pie filling (21 oz)

1 large can crushed pineapple (20 oz)

2 cups miniature marshmallows

1 carton of Cool Whip (8 oz)

Directions:

Mix all ingredients together and pour into a freezer safe container.  (I used 4 very small disposable pans, so that I wouldn’t have to wash anything after we ate it!)  Cover and freeze–overnight is best.  Thaw for 15 to 20 minutes before serving.  I used my trusty biscuit cutters to make round shapes that I stacked like a cake.  It works just as well if you spoon it out into a dish though!

Whether it is an entrée or a dessert, I personally love dishes that you can just throw together.  Casseroles, slow-cooker recipes, and dessert salads are some of my favorites.  And even though it’s not actually a salad, this dessert is definitely is a treat!!