Yield
6 servings
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

How to Make It

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.

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