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
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)
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!!