Combine the strawberries and sugar in a blender, and process until smooth. Combine strawberry puree and sour cream in a large bowl, stirring well with a whisk. Fold whipped topping into strawberry mixture. Spoon into 6 (6-ounce) custard cups. Cover and freeze 4 hours or until firm.
I've been making this for years. It is such a nice, light dessert, especially in the spring/summer after a big meal. I prefer it refrigerated over frozen, though. If it's frozen I put it in the fridge for an hour or two before serving, but sometimes I skip the freezer and just refrigerate it.
For a mousse dessert, it should be refrigerated for four hours - not frozen for four hours as the recipe suggests. It isn't a mousse if it's frozen solid. I tried it as the recipe suggests but was disappointed. I might make again but I won't freeze the dessert.
I used frozen strawberries and even threw in a frozen banana. I also used Splenda in place of sugar. It tasted so good, we ate half of it before we even froze it!! It was smooth, creamy, with lots of body and such a good flavor. I can hardly believe how good it will be frozen! I will definitely make this for company, and plan to top it with some fresh sliced berries. No one will believe how easy it is to make.
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