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

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.

Ratings & Reviews

Kvavava's Review

Princess222
December 19, 2013
N/A

yummmo's Review

PauletteinSC
March 23, 2013
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.

spcjamrox's Review

yummmo
July 09, 2010
This is absolutely delish! I was actually very surprised how good it was. And it's so simple to make too! I will definitely be making again!

Princess222's Review

spcjamrox
July 06, 2010
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.

PauletteinSC's Review

Kvavava
June 06, 2009
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.