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  • Lauren

Strawberry Shortcake Ice Cream Cups

Fresh chopped strawberries tossed in fat free cool whip, stuffed with graham cracker pieces, and frozen to make a tasty sweet ice cream treat!

WW My Way Smart Points: 3 Green, 3 Blue, 3 Purple

Making the Base

This is a very simple recipe to make. To get started I scooped out the 24 oz of fat free cool whip into my mixing bowl. I then added in the 2 cups of chopped strawberries and mixed them into the cream.

Putting it Into Cups

I then lined muffin tins with liners. You could totally use cups or put it all together into a loaf pan, But I was bringing these into work so the portable cups made it easier! They were a little messy to eat but not bad!

I took my graham crackers and broke each sheet into 8 squares. I then pushed 3 squares into each cup and topped each cup with a few additional chopped strawberries

Freezing and Serving

I then placed the muffin pan in the freezer and let them firm up for 2 hours. I then covered the pan with foil. When you are ready to eat, Take the ice cream cups out of the freezer and they them sit out for a few minutes to soften up a little bit. Serve and Enjoy!

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