Bless Her Heart. . .

Strawberry Semifreddo

Jul 18, 2011 by

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Our neighbors and good friends are expecting their first child in a matter of days. They are beyond excited at the upcoming arrival of their little boy and my friend E and I are already envisioning Baby B and Little Tot playing football together in the backyard.

I have really felt for her the last few months. Little Tot was born in August. Not trying to dissuade you from ever visiting our wonderful state. Despite the stereotypes, we really do have a lot to offer. However, Mississippi in August is just plain miserable.

As a co-worker of mine described it, “Have you ever laid in the direct sunlight, in a sauna, with a sweatshirt over your face making it hard to breath? Come to Mississippi in the summertime.”

It seems every year we have record-breaking temps. Only this year, instead of reaching triple digits by the end of June, we were topping triple digits by the end of April.

Bless her heart. . .

I remember last summer the only thing I wanted to do was lie in bed, drink pink lemonade, and eat copious amounts of ice cream. So when I invited our friends to dinner this past weekend, I knew I had to make something cool and refreshing for dessert. This dessert combines fresh strawberries (which does nothing to curb my addiction to buying produce), whipped cream, and Oreo cookies.

You don’t have to be eating for two to appreciate this.

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Strawberry Semifreddo

Prep time
Total time
From Kraft Recipes
Serves: 10-12
  • 4 cups fresh strawberries, divided, stems removed
  • 1 can (14 oz.) sweetened condensed milk
  • ¼ cup lemon juice
  • 1 tub (8 oz.) frozen whipped topping, thawed, divided
  • 8 chocolate sandwich cookies,
  • 1 tablespoon butter, melted
  1. Line 9x5-inch bread loaf pan with aluminum foil, being sure to leave enough length to fold over the top of the pan. Slice two cups of strawberries. Place them in a large bowl and add condensed milk, juice, and half of the whipped topping. Pour mixture into pan.
  2. Chop cookies or process in a food processor until they become course crumbs. Mix with melted butter. Spread cookie mixture over strawberry mixture. Fold foil over the pan to cover. Freeze for six hours or overnight.
  3. Before serving, remove pan from freezer and invert onto a platter. Remove pan, then gently peel back foil layer. Frost dessert with remaining whipped topping. Slice remaining berries and arrange over the top of the dessert.
If you are planning to freeze this for longer than a few days, consider preparing in a disposable aluminum bread loaf pan. Follow recipe up until Step 3. Complete Step 3 prior to serving. Dessert may be frozen for up to six months.


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  1. This looks so refreshing! I feel like I’d be eating it all day in the summertime!

  2. Wow! YUM!

    I feel your pain by the way. Pretty darn miserable in Houston too!

  3. We may not be at triple digit temps (today, at least) but with the humidity, it definitely feels like it! I think I need some semifreddo in my life. This looks amazing!

    I’ve heard being pregnant in the summer in general is just awful, so I shall do my best in the future to avoid it. And if I can’t…then I’ll just summer in Alaska.

  4. That looks so beautiful! I can’t wait to give it a try next time we have guests over for dinner. And I hear you on the heat – lived in Tucson for 9 years. Don’t miss it one bit!

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