Strawberry Daiquiri Dessert
Makes 10 servings
|1||package (3 ounces) ladyfingers, thawed if frozen, split in half horizontally|
|2||tablespoons light rum or apricot nectar|
|1||container (8 ounces) thawed frozen nondairy whipped topping, divided|
|1||package (8 ounces) cream cheese, softened|
|1||package (16 ounces) frozen strawberries, thawed|
|1||can (10 ounces) frozen strawberry daiquiri mix, thawed|
|Fresh strawberries (optional)|
- Place ladyfinger halves, cut side up, in bottom of 11X7-inch dish. Brush with rum.
- Reserve 1 cup whipped topping; cover and refrigerate until ready to use.
- Process cream cheese in food processor until fluffy. Add remaining whipped topping, thawed frozen strawberries and daiquiri mix; process with on/off pulses until blended. Pour over ladyfingers. Freeze 6 hours or overnight.
- Let dessert stand at room temperature 20 to 30 minutes before serving. Garnish with remaining whipped topping and fresh strawberries. Store leftovers in freezer.
|Total Fat||13 g|
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