Consider starting this recipe a day ahead of time because it needs to chill in the freezer for at least 6 hours. I used a silicone mold for my 'Sensation'. If you do the same, then you may omit the step for lining the pan with aluminum foil.
Heather’s Mom’s note: Graham crackers crumbs can be replaced with 8 finely chopped Oreo cookies.
2cupswhipped toppingthawed, plus more for topping if desired
3/4cupgraham cracker crumbs
1tablespoonbuttermelted
Hard shell chocolate ice cream toppingsuch as Magic Shell
Instructions
Line a 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Wash and cap 2 cups of the strawberries in large bowl, and then mash them using a potato masher. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into the prepared pan.
Mix the graham cracker crumbs and butter. Spoon the mixture over the strawberry mixture, and then tamp it down by pressing gently with your fingertips. Fold the overhanging foil over the pan and freeze for at least 6 hours or until firm.
Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert, if using, or top with hard shell chocolate ice cream topping.
Slice remaining 2 cups strawberries; arrange over dessert.
Store the dessert covered in the freezer.
Keyword fresh strawberries, graham cracker crumbs, whipped topping