Recipes for "strawberry shortcake"

Set the oven rack in the center. Grease an 8-inch cake pan with cooking spray and set it aside.

Combine the strawberries, lemon zest and juice, and 1 tablespoon sugar in a small bowl. Set aside.

There’s no need to measure exactly how much lemon zest and juice you add—any amount your lemon gives you is a good amount. Use a Microplane to zest the lemon first and then cut it in half to juice. Its acidity will prevent your strawberries from turning brown-gray when baked and will enhance their natural sweetness.

In a medium bowl, use a rubber spatula to stir together the melted butter and the remaining 1/2 cup sugar. Add the buttermilk, flour, baking powder, and baking soda and stir until combined.

Scrape the batter into the prepared cake pan and spread it into an even layer. Spoon the strawberries and all of their juices evenly on top of the batter. Don't push the strawberries down.

Simply Recipes / Mark Beahm

Bake the cake for 35 to 40 minutes, until the top and edges are golden brown. The strawberry juices in the center of the cake will be bubbling, and that’s OK—they’ll thicken and become jammy after you pull the cake from the oven.

Cool the cake on your kitchen counter for about 5 minutes. Spoon the warm cake into bowls and serve with vanilla ice cream.

How to store leftovers: Tightly cover the cake pan with plastic wrap and refrigerate for up to 2 days. Reheat in the microwave for 20 to 30 seconds if you’d like to serve it warm again.

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Simply Recipes / Mark Beahm

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Whisk flour, baking powder, baking soda, 1/3 cup white sugar, and salt together in a mixing bowl.

Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs.

Stir in buttermilk until the flour mixture is moistened.

Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.

Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.

Bake in the preheated oven until golden brown, 15 to 20 minutes.

Mix sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.

Serve strawberries with juice over the baked biscuits.

Prepare cake according to package directions and bake in a 9x13-inch pan. Cool completely.

Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.

Preheat the oven to 375 degrees F (190 degrees C). Grease four 5.5-ounce ramekins with butter, and line bottoms with a round piece of parchment paper. Alternatively, line 6 wells of a standard muffin tin with parchment paper cups.

Beat butter and sugar together with an electric mixer until light and fluffy. Add egg, milk, flour, baking powder, salt, vanilla, and almond extract, and mix again until light and fluffy.

Add almond flour and mix until incorporated. Transfer batter evenly into ramekins, and top with sliced almonds.

Bake in the preheated oven until a toothpick inserted near the center comes out clean, 30 to 35 minutes. If using a muffin tin, check after 25 minutes. Let cool for 20 minutes; remove from the ramekins. Let cool completely before using.

Trim strawberries, cut into 1/8-inch slices, and add to a bowl. Add sugar and toss with a spoon until sugar disappears. Cover and let stand 20 minutes.

Uncover, toss berries; cover again and let stand 20 minutes more, then refrigerate until strawberries have produced as much syrup as you like.

To serve, cut shortcakes in half, and place bottom half in a bowl. Spoon strawberries and syrup generously over, then place top half of shortcake on top. Serve with whipped cream or vanilla ice cream.

Combine strawberries and 1 cup sugar in a bowl. Cover the bowl; refrigerate 2 hours to overnight, stirring occasionally.

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish.

Whisk flour, cornstarch, and baking powder together in a bowl; set aside. Beat egg yolks and vanilla extract together in a separate bowl until smooth; set aside.

Whip egg whites in a separate bowl with an electric mixer until very stiff. Fold in remaining 1 ¼ cups sugar, a few tablespoons at a time, until well combined. Fold in yolk mixture until mostly blended. Fold in flour mixture until just combined (a few small lumps of flour should remain). Transfer batter to the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into center comes out clean, 22 to 25 minutes. Cool for 5 minutes, invert cake onto waxed paper, cut into 8 equal pieces, and continue to cool.

Whip cream and confectioners' sugar together in a bowl until soft peaks form.

Halve each cake square horizontally; transfer to plates. Divide strawberries and syrup among cakes; top with cake tops. Dollop with whipped cream, then serve.

Beat cream, sugar, and vanilla extract together in a chilled glass or metal bowl with an electric mixer until stiff peaks form.

Place bottom half of one doughnut on a plate. Spoon 1/4 cup whipped cream onto doughnut, arrange 1/4 of sliced strawberries over whipped cream, and then spoon another 1/4 cup whipped cream over strawberries. Top with remaining doughnut half. Repeat with remaining doughnuts, cream, and strawberries.

Place strawberries in a bowl; add sugar and stir to coat. Cover and refrigerate until sugar has dissolved, about 15 minutes.

Place 1 dessert cup in each serving bowl and smother with sweetened strawberries. Top each with whipped cream.

Preheat the oven to 400 degrees F (200 degrees C). Grease two 9-inch layer pans.

In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into the prepared layer pans.

Bake in the preheated oven for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool.

Meanwhile, in a medium mixing bowl, combine strawberries and remaining 1/4 cup sugar. Let mixture stand for 10 minutes.

Remove shortcake layers from the pans. Place one layer on a serving plate; cover with 1/2 of the of strawberry mixture and 1/2 of the whipped topping. Place remaining shortcake layer on top, then remaining strawberry mixture and remaining whipped topping. Drizzle chocolate syrup over top.

Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet or line with parchment paper.

Whisk rice flour, cornstarch, tapioca flour, baking powder, salt, baking soda, and xanthan gum together in a bowl; set aside.

Beat sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Add flour mixture, alternating with milk, mixing until just combined. Drop batter onto the prepared baking sheet in 8 equal portions.

Bake in the preheated oven until bottoms are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool.

Slice each shortcake in half; place bottoms on a plate. Divide strawberries among shortcakes, dollop with whipped topping, top with shortcake tops.

Preheat the oven to 300 degrees F (150 degrees C). Lightly grease two 9-inch round cake pans. Set aside.

Gently stir strawberries and ½ cup sugar together in a large bowl; chill.

Combine flour, ¼ cup sugar, baking powder, salt, and nutmeg in a large bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk and egg yolks together in a medium bowl until well combined; stir into flour mixture until just moistened. Divide dough in half; pat into the prepared cake pans.

Beat egg whites until stiff peaks form; spread evenly over dough in pans. Sprinkle with remaining ¼ cup sugar.

Bake in the preheated oven until golden, 40 to 45 minutes. Cool 10 minutes; transfer to a wire rack to cool completely.

Place 1 cake layer on a large serving plate; spread with ½ whipped cream, spoon ½ strawberries over cream. Repeat with remaining each 1 cake layer, ½ whipped cream, and ½ strawberries; garnish with mint.

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch cast iron skillet; line the bottom with a round of parchment paper.

Whisk flour, sugar, baking powder, and salt for shortcake together in a large mixing bowl. Whisk buttermilk, egg yolk, and vanilla together in a glass measuring cup until evenly combined; set aside.

Scatter the butter pieces over the flour mixture. Use a rubbing motion with your fingertips and cut the butter into the flour mixture to distribute. Create a well in the center of the flour mixture. Pour the buttermilk mixture into the center of the well. Use a rubber spatula to mix the flour into the buttermilk mixture to form a moist, shaggy dough.

Transfer the dough to the prepared skillet. Smooth the dough to distribute evenly in the pan. Press the sliced strawberries gently into the surface.

Bake in the preheated oven until golden brown and baked through, 25 to 30 minutes. Cool for 10 minutes.

To prepare the topping, stir together the quartered strawberries, sugar, and lemon zest in a medium mixing bowl to macerate.

To prepare the whipped cream, combine whipping cream, sugar, and vanilla in a chilled mixing bowl. Using an electric mixer fitted with a whisk attachment, beat at medium speed until soft peaks form.

Spoon the strawberries and juices over the shortcake. Serve with whipped cream.

Preheat the oven to 350 degrees F (175 degrees C).

Beat heavy cream in a bowl with an electric mixer until stiff peaks form; set aside.

Beat cream cheese, milk, 1 ½ teaspoons strawberry jam, and confectioners' sugar in a separate bowl; fold in whipped cream. Cover the bowl; refrigerate until ready to serve.

Whisk flour, white sugar, baking powder, and salt together in a bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs.

Beat buttermilk and egg yolk together in a separate bowl; stir into flour mixture until just mixed.

Turn dough out onto a lightly floured surface; knead 5 to 6 turns. Pat or roll dough into a ½-inch thick round. Cut 1-inch biscuits using a biscuit cutter; place on a baking sheet.

Bake in the preheated oven until golden brown, 10 to 15 minutes. Cool for 10 minutes; transfer to a wire rack to cool completely.

Halve biscuits. Skewer 1 biscuit bottom, 1 strawberry slice, and 1 biscuit top onto each toothpick.

Stir remaining 1 tablespoon strawberry jam into cream cheese dip; serve with shortcake skewers.

Place strawberries and sugar in a bowl; stir in condensed milk and mash with a fork until juicy. Cover the bowl; refrigerate 30 to 60 minutes.

Place each shortcake cup on a dessert plate; top with strawberries and juice. Top with whipped cream; serve.

Place strawberries in a bowl and stir in 1/4 cup sugar. Refrigerate until sugar has dissolved, about 30 minutes.

Meanwhile, preheat the oven to 400 degrees F (200 degrees C).

Place flour, remaining 1/4 cup sugar, baking powder, and salt in a large bowl. Cut butter into 8 pieces and add to the bowl. Cut butter into flour mixture with a pastry cutter or 2 knives until finely crumbled. Add milk and stir until dough just comes together.

Place dough on a lightly floured surface and turn to coat with flour. Fold dough in half, press down, and push forward with the heel of your hand. Turn 90 degrees. Repeat 12 times.

Roll dough out to 1/2- to 3/4-inch thickness. Cut into 4-inch circles with a ring cutter or a cookie cutter. Place shortcakes on an ungreased baking sheet.

Bake in the preheated oven until golden brown, 12 to 15 minutes. Remove from the oven and let cool slightly.

Meanwhile, pour heavy cream into a large bowl and beat with an electric mixer until increased in volume, but is still soft. Add confectioners' sugar and mix to combine.

Top each shortcake with whipped cream and spoon strawberries on top.

Preheat the oven to 350 degrees F (175 degrees C). Line a large, rimmed baking sheet with parchment paper.

Process cookies in a food processor until mixture resembles fine crumbs, 20 to 30 seconds.

Stir together half of the crumbs (about 2 cups), gelatin, melted butter, almond extract, and salt in a large bowl until combined. Spread in even layer on the prepared baking sheet.

Bake in the preheated oven until edges are light golden brown, 10 to 12 minutes. Let cool completely, about 20 minutes.

Place remaining half cookie crumbs in a large bowl. Place cooled strawberry-cookie mixture back in food processor; pulse until fine crumbs, 10 to 12 pulses. Add strawberry-cookie mixture to remaining cookie crumbs, stir until well combined.

Place thawed frozen strawberries, amaretto liqueur, vanilla ice cream, vanilla extract, crushed ice, and vanilla vodka into a blender.

Cover and blend until smooth.

Pour into a glass and garnish with whipped cream and a fresh strawberry.

Granola: Preheat oven to 350 degrees. Mix everything + two tablespoons of the turbinado sugar. Spread on a large nonstick baking sheet (easier if it has raised edges). Bake for 20 minutes. Stir, and bake for another 20 minutes. Remove and toss with remaining turbinado sugar. Allow to cool and crunchify right on the pan.

Strawberries: Cut into small pieces. Mash them just a little bit with a fork to get them kinda juicy-like. Add another little spoonful of white or raw sugar. Voila – macerated strawberries.

Bowls: Serve the siggi’s yogurt in a bowl with a bunch of granola and spoon strawberries over the top. IT’S SO YUMMY.

1. To make the strawberries. Toss together the strawberries, sugar, and lemon zest in a bowl, adding 1 additional tablespoon of sugar, if you prefer a sweeter shortcake. Let the fruit sit for 10-15 to release some of its juices; chill until ready to use.

2. To make the shortcakes. Preheat the oven to 425 degrees F.

3. In a food processor, pulse the flour, baking powder, sugar, and salt until incorporated, about 5 pulses. Add the butter and pulse until incorporated but with lots of pea-size pieces, 10 to 15 pulses (make sure not to overprocess). Transfer the mixture to a large bowl and stir in the half-and-half until just incorporated and fully moist (do not overwork!), adding more half-and-half a tiny bit at a time if necessary; the dough will be slightly sticky.

4. Transfer to a floured work surface and, using floured hands, gently knead twice, then form into a 6 x 1-inch square, adding more flour if necessary. Using a very sharp knife or a pastry cutter, cut the dough in half, then cut across each half two times to create six rectangular shortcakes. Brush the tops with the cream and sprinkle with the sanding sugar. Bake until the tops are lightly golden and bottoms are slightly deeper golden, 12 to 13 minutes.

5. Meanwhile, make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, beat the cream and vanilla on medium-high speed until soft peaks form, 2 to 3 minutes. Add the crème fraîche and honey and beat until incorporated, 30 seconds. Chill until ready to use.

6. To assemble, slice the shortcake horizontally and spoon ¾ cup of the strawberries and some of the juices onto the open shortcake. Top with ¾ cup of the whipped cream, then close with the other shortcake half. Enjoy!

Preheat the oven to 350 degrees F (175 degrees C).

Mix together flour, 1/4 cup sugar, baking powder, and cream of tartar in a large bowl until well combined. Cut in cold butter with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in cream and beaten egg until incorporated. Turn dough out onto a lightly floured surface and knead for 2 minutes. Press dough into a 1/2-inch-thick sheet. Cut into squares and place on baking sheets.

Bake in the preheated oven until golden, about 20 minutes. Allow shortcakes to cool.

Place strawberries in a medium bowl. Sprinkle with 3 tablespoons sugar; stir to evenly coat.

Cut cooled shortcakes in half lengthwise and spread with sugared berries.

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Melt butter in small saucepan over medium heat. Stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 minutes. Remove from heat.

Whisk self-rising flour and 1/4 cup white sugar together in a bowl. Add milk, 1/4 cup cream, and toasted butter; mix just until combined.

Turn dough out onto a floured surface; press or roll into a rectangle about 1-inch thick. Cut in half lengthwise, then cut each half into three portions. Place shortcake portions on the prepared baking sheet. Brush with cream; sprinkle with sugar.

Bake in the preheated oven until golden brown, 15 to 18 minutes. Transfer shortcakes to a rack to cool completely.

Sprinkle sliced strawberries with 1/4 cup sugar; stir until sugar begins to dissolve. Refrigerate until juice from berries is extracted, about 1 hour.

Beat 3/4 cup cream, 1 tablespoon sugar, and few drops vanilla extract in a bowl with an electric mixer until soft peaks form.

Split shortcakes in half; place bottom half in a bowl. Spoon strawberries and juice over shortcake half; top with shortcake top. Spoon more strawberries and juice over shortbread. Finish with a dollop of whipped cream.

Combine strawberries and 1 cup sugar in a bowl; allow to stand while completing remaining steps, stirring occasionally to help juices form.

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.

Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes; cool in the pan for 10 minutes before removing shortcake.

Split shortcake into two layers. Spread bottom layer with 2 tablespoons softened butter; top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

2. In a mixing bowl, combine the flour and baking powder. Add the butter and toss with the flour. Add the buttermilk and honey, and mix until just combined, adding more buttermilk if needed.

3. Roll the dough out into a 1 inch rectangle and cut into 9-12 biscuits. Place the biscuits on the prepared baking sheet. Brush each with buttermilk. Transfer to the oven and bake until golden brown, 15 to 18 minutes. Cool slightly before filling.

4. Meanwhile, toss together the strawberries, honey, and bourbon in a medium bowl. Let sit 15-30 minutes.

5. To make the cream. Whip the mascarpone and cream together until stiff peaks form. Fold in the honey.

6. To assemble, slice each biscuit in half. Add a dollop of cream and spoon the strawberries overtop. Add mint and finish by adding the top of the biscuit. Enjoy!

Preheat oven to 375°F. Line two baking sheets with parchment paper.

In a small bowl, stir together the strawberries, juice, and 2 tablespoons of the sugar; set aside.

In a large bowl, whisk together the zest and remaining sugar. Rub the zest into the sugar with your fingertips until moist and fragrant.

Add the flour, baking powder, and salt to the zest/sugar mixture and whisk to combine. Using a pastry cutter (or your hands) to cut the butter into the flour mixture until you have coarse crumbs. Add the cream to the bowl and stir until the dough starts to come together, then gently fold in the strawberry mixture.

Use a small cookie scoop (about 1 1/2 tablespoons) to drop dough onto the prepared baking sheet, evenly spaced apart. Bake for about 10-15 minutes, or until the cookies are golden brown. Transfer the pans to wire racks and let the cookies cool. The cookies are best the day they’re made, but can be kept in an airtight container for 1 day.

1. In a blender or food processor, process 3 cups freeze-dried strawberries into a fine powder.

2. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.

3. In a large bowl, beat together the coconut oil, yogurt, eggs, sugar, strawberry jam, and vanilla. Add the flour, baking powder, baking soda, and salt. Add about 2/3 of the strawberry powder (save the remainder for the frosting). Mix until just combined, then slowly beat in the milk until fully combined.

4. Pour the batter into the prepared pan. Bake for 30-35 minutes, until the top is just set and no longer wiggly in the center. Remove and let cool.

5. To make the frosting: In a stand mixer, beat together the cream cheese until whipped. Add the butter and beat until light and fluffy, about 2 minutes. Add the powdered sugar and vanilla. Beat until the frosting is light and fluffy, then slowly stream in the milk until your desired consistency is reached, you may not use it all.

6. Frost the cake all over. Swirl the jam into the frosting, not fully mixing it in. Add the rice crispies to a blender or ziplock bag. Crush into fine crumbs, then mix in the remaining strawberry powder (about 3 tablespoons). Sprinkle the crumbs over the cake. Slice, eat and enjoy!

Gather the ingredients.

Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch cake pan with butter and lightly dust with flour.

Slice the strawberries and toss them with 1/3 cup of white sugar. Set aside.

Combine flour, 1/4 cup of white sugar, baking powder, and salt in a medium bowl; cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Make a well in the center of mixture; add beaten egg, half-and-half, and 1 teaspoon vanilla.  Stir mixture until just combined and no dry spots remain, being careful not to overmix.

Spoon batter evenly into prepared cake pan.

Bake in the preheated oven until a toothpick inserted into the cake comes out clean and top is golden brown, about 18 minutes. Let cool partially in cake pan, about 10 minutes. Flip cake onto a clean work surface.

Meanwhile, beat heavy cream, powdered sugar, and remaining 1 teaspoon vanilla with an electric mixer on medium-high speed until soft peaks form, about 3 minutes. Set aside.

Cut partially cooled cake in half horizontally, making 2 layers; set top layer aside. Drain reserved strawberries in a colander placed over a small bowl, reserving any juice. Brush strawberry juice evenly over top of bottom cake layer. Evenly arrange ½ of the drained strawberries over bottom layer of cake.

Spread ½ of whipped cream evenly over strawberries; place top cake layer over whipped cream. Top with remaining strawberries and whipped cream.

Enjoy!

Cut the stems away from the strawberries and discard. Cut the strawberries in half, and then in either quarters or thick slices.

Put the cut strawberries into a large bowl and sprinkle with sugar. Start with 1/4 cup of sugar and then add up to another 1/4 cup depending on how sweet your strawberries are. Gently stir the strawberries until they are all coated with some sugar.

Let sit at room temperature for about 20 minutes, until the berries soften and begin to release their juices.

Simply Recipes / Michelle Becker

After 20 minutes or so, mash about a quarter of the berries in the bowl with a potato masher and stir to mix.

You don't want to mash all the berries, just enough of them for their juices. Let sit while you bake the biscuits.

In a large bowl, vigorously whisk together 3 cups of the flour, the sugar, baking powder, and salt.

Cut the butter into the flour mixture, either using your fingers, a pastry cutter, a fork, or a food processor, until the largest pieces of butter are the size of peas.

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Stir together the milk and cream and add the vanilla extract. Make a well in the center of the flour and pour the milk mixture into it.

Mix with a fork or wooden spoon until the mixture is just combined. It should look rather shaggy. If it is too wet to work with, sprinkle some of the remaining 1/4 cup of flour over it. Gently knead by hand a few times to form a loose ball of dough, adding more flour if needed. It should be slightly tacky but not wet.

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Place the dough on a lightly floured surface and form it into an 8-inch square, about 3/4-inch to an inch thick. Place it on a parchment or silicone-lined baking sheet, cover with plastic wrap and chill for 20 minutes.

Simply Recipes / Michelle Becker

Remove the dough from refrigerator. Cut the dough into 9 even squares and space them about 2 inches apart from each other on the baking sheet.

Bake until the biscuits are medium golden brown, 18 to 20 minutes.

Makes 9 biscuits.

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

While the biscuits are baking, whip the cream using an electric mixer, adding a drop or two of vanilla and 2 teaspoons of powdered sugar. Cover with plastic and place in the refrigerator to chill until ready to serve.

Simply Recipes / Michelle Becker

Split the biscuits, if you like, and top with the macerated strawberries and whipped cream.

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Simply Recipes / Michelle Becker

Slice cake horizontally into 3 layers; freeze for 30 to 45 minutes.

Combine strawberries and sugar in a bowl and set aside to macerate for 10 minutes. Remove 1 cup of strawberries to a separate bowl for topping; set aside.

Create a sling in a loaf pan using plastic wrap. Place the bottom cake layer into the loaf pan; spread with strawberry ice cream. Add macerated strawberries on top of the ice cream and spread whipping cream over strawberries. Repeat layers, adding equal amounts of strawberry ice cream, macerated strawberries, and whipping cream.

Place in freezer until frozen, about 4 hours. Remove from loaf pan and cut into slices. Serve with remaining macerated strawberries and whipping cream.

Prepare ice cream topping according to recipe. Measure out 2 1/2 cups. Reserve the rest for another use.

Place half of the ice cream sandwiches in the bottom of a 9x13 dish in a single layer.

Top with half of the whipped topping. Drizzle evenly with strawberry ice cream topping and top with strawberry slices. Sprinkle half of crunchy ice cream topping over the strawberries.

Add remaining ice cream sandwiches in a single layer. Top with remaining whipped topping and crunchy ice cream topping.

Freeze overnight or at least 8 hours.