Strawberry Milkshake Pie - with OREOS!

(No Bake)
Ingredients:
For the base:

24 Crushed Oreo cookies

1 stick (110g) butter, melted

For the filling:

16oz / 2 8oz packages cream cheese, room temperature

cup powdered sugar
1tsp vanilla
cup strawberry milk powder (Nesquik or similar)
250ml whipping cream
Pink food colouring (optional)
Additional whipped cream and sprinkles to decorate

Directions
1.
2.
3.
4.
5.
6.
7.
8.
9.

Combine Oreo crumbs and melted butter stirring well to combine

Press into a 12 tart pan with a removable base, or a 9 springform pan
Stir together the strawberry milk powder and milk
Combine the strawberry milk mixture, cream cheese, sugar & vanilla together until smooth
Add 3-4 drops of pink food colouring (optional) for a deeper shade of pink
Semi whip cream till its just beginning to hold shape being careful not to overwhip
Gently fold the cream into the strawberry mixture until well combined
Refrigerate 4-6 hours or until firm to touch & remove from pan
Whip additional cream to firm peaks and pipe small whipped cream stars around the outside edge of the
tart
10. Top with sprinkles and serve with small bottles of strawberry milk
Chocolate Strawberry Shortcakes Recipe
Ingredients
1 quart fresh strawberries, sliced
2/3 cup sugar, divided
2 cups all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold unsalted butter
2/3 cup plus 1 tablespoon miniature semisweet
chocolate chips, divided
Directions

3/4 cup half-and-half cream

1 egg white, lightly beaten
1 tablespoon coarse sugar
1/2 pint heavy whipping cream
3 tablespoons confectioners' sugar
3/4 cup hot fudge ice cream topping
10 fresh strawberries or grated chocolate, optional
Grated chocolate, optional

1. Combine strawberries and 1/3 cup sugar; refrigerate if desired. In a large bowl, combine the flour, cocoa,
baking soda, baking powder, salt and remaining sugar. Cut in butter and 2/3 cup chips until crumbly.
Add half-and-half and stir until just moistened.
2. Divide dough into 8 patties, about 3/4-in. thick. Place on parchment paper-lined baking sheets. Brush
with egg white; sprinkle with coarse sugar and remaining chips.
3. Bake at 450 for 13 minutes or until toothpick inserted near the center comes out clean. Cool.
Meanwhile, in a small bowl, beat whipping cream and confectioners' sugar until stiff peaks form.
Refrigerate.
4. To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top with about two-thirds of
the strawberries, whipped cream and fudge topping. Replace shortcake tops; top with remaining berries,
cream and topping. Garnish with chocolate if desired. Yield: 8 servings.
No-Bake Strawberry Cheesecake
INGREDIENTS
CRUST:
7 whole graham crackers
4 tablespoons unsalted butter,
melted
2 tablespoons chocolatehazelnut spread, such as Nutella
2 tablespoons brown sugar
Pinch salt
2 tablespoons cocoa powder

STRAWBERRY TOPPING:
1 pound fresh or frozen
strawberries, washed and
stemmed
1/4 cup sugar
1/2 vanilla bean, split
lengthwise and seeds scraped
1 envelope unflavored gelatin

CHEESECAKE:
1 pound cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 1/4 cups strawberry topping
(see above)
1/2 cup heavy cream
Fresh strawberries for garnish

DIRECTIONS
For the crust:
In a food processor grind the graham crackers until they are broken into a fine powder. Add the butter,
chocolate-hazelnut spread, brown sugar, salt and cocoa powder and process until it is all well incorporated. You
may have to scrape down the sides of the bowl a few times.
Press the crust evenly into the bottom of an 8- or 9-inch spring form pan. It should come up the sides slightly.
For the strawberry topping:
In a saucepot, add the strawberries, sugar, vanilla bean pod and seeds and 2 tablespoons water. Cook over
medium heat until the strawberries are quite soft. Remove the vanilla bean pod and use an immersion blender to
puree the fruit. (You can also do this by pouring the strawberries into a regular blender, then return to the pot to
finish cooking.)
Sprinkle the gelatin over 2 tablespoons cold water in a small bowl. Allow it to sit for about 1 to 2 minutes.
Transfer the gelatin to the strawberries and gently cook over low heat, whisking just until the gelatin is
completely dissolved. Remove from heat. Reserve 3/4 cup of the strawberry mixture for the top layer of the
cake.
For the cheesecake:
In a stand mixer, beat the cream cheese and sugar on medium-low speed with the paddle attachment until
smooth. Add the vanilla extract. Add the strawberry topping, except the 3/4 cup you have reserved for the top
layer.
In a separate bowl, whip the heavy cream until medium peaks.
Gently fold the whipped cream into the strawberry cheesecake batter just until it is all combined.
Pour the cheesecake into the prepared pan. Tap the pan gently on the counter to bring any air bubbles to the
surface. Let it sit, uncovered, in the refrigerator for about 2 hours or until it is set to the touch.
Once the cheesecake is set, pour the remaining 3/4 cup strawberry topping over it. If the topping has set up in
the pot, gently heat it for a minute, just until it is pourable.
Place the cheesecake back into the refrigerator and allow to set, uncovered, for another 30 minutes, or until the
topping is set. At this point it is ready to serve or you can cover the cheesecake with plastic and it can sit in the
refrigerator for 24 hours.
Before unlocking the spring form pan, run a knife around the edge of the cheesecake to loosen it.
Top with the fresh strawberries.
Strawberry Crinkle Cookies (slightly adapted from Merry Gourmet)
I used one drop of Americolor red food coloring, which made the batter the perfect color, but the baked cookies
werent quite as pink as I wanted.
Ingredients
3 cups (375 grams) all-purpose flour
1 teaspoon baking powder
8 tablespoons (1 stick; 113 grams) unsalted butter, room temperature
teaspoon salt
1 cups (300 grams) granulated sugar, plus cup for rolling
2 large eggs
teaspoon vanilla extract
cup strawberry puree (from 6 ounces or 2 cups strawberries)
2 drops red food coloring (optional)
cup confectioners sugar
Directions

1. Heat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone mats. In a medium
bowl, mix the flour and baking powder.
2. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), beat the
butter, salt, and 1 cups sugar on medium speed until light and fluffy, 2-3 minutes. Add the eggs, one at a time,
beating until incorporated, then mix in the vanilla, strawberry puree, and red food coloring. Reduce the mixer
speed to low and gradually add the flour mixture, mixing just until incorporated. Chill the dough for 4 hours or
up to 3 days.
3. Transfer the cup granulated sugar and the confectioners sugar to separate small bowls. Roll the dough into
1-inch balls. Coat the balls of dough with granulated sugar, then powdered sugar. Transfer to the prepared
baking sheets. Bake the cookies, one sheet at a time, until they are puffed and do not look wet in the cracks, 1216 minutes. Let the cookies cool on the cookie sheets for 5 minutes, then transfer to wire racks to cool
completely.
How To Make a No-Bake Icebox Cake
Serves 8 to 10
What You Need
Ingredients
3 1/2 cups heavy cream
1/2 cup powdered sugar
2 teaspoons pure vanilla extract
1/4 teaspoon salt
2 pounds fruit, peeled and sliced, about 4 cups
25 to 30 graham crackers, from about 4 sleeves
2/3 cup chopped nuts or additional fruit, to garnish
Equipment
Stand mixer, hand mixer, or large whisk
Spatula
9x13-inch baking dish
Plastic wrap
Instructions
1. Beat the cream until it holds stiff peaks: Combine the powdered sugar, vanilla, and salt with the cream
in the bowl of a stand mixer (or large mixing bowl). Beat on low, then high, until the cream holds stiff
peaks. You can do this with a stand mixer, hand mixer, or whisk.
2. Divide the cream into 4 parts: Use a spatula to evenly divide the cream into four quadrants.
3. Smear a spoonful of cream in the bottom of the baking dish: Smear just a small spoonful of cream in
the bottom of the dish. This will hold your first layer of graham crackers in place.
4. Cover the bottom with graham crackers: Lay down a full layer of graham crackers in the dish,
breaking some down the middle if necessary to form a full layer.
5. Spread whipped cream on top of the crackers:Gently spread 1/4 of the cream (one whole quadrant)
on the crackers.
6. Spread 1/3 of the fruit on the cream: Lay about a third of the fruit (1 1/3 cups) on top of the cream.
7. Top with a second layer of crackers: Top with another full layer of crackers, again breaking some if
necessary to make a layer that fits snugly in the dish.
8. Top with cream and fruit: Top this second layer of crackers with another 1/4 of the cream and another
third (1 1/3 cups) of fruit.
9. Top with a third layer of crackers: Add another full layer of graham crackers.
10. Top with cream and fruit: Top with another quarter of the cream and the remaining fruit. At this point
you'll have three layers of graham crackers, three layers of cream, and three layers of fruit.
11. Top with a final layer of crackers and cream: Add a fourth layer of crackers and the final quarter of
the cream. Spread gently or swirl the cream.
12. Garnish the cake: Sprinkle chopped nuts or fruit on top of the cake.

13. Cover with plastic wrap and refrigerate: Cover loosely with plastic wrap and refrigerate for at least 2
hours or overnight. The cake is ready when a knife inserted in the center goes in easily and comes out
with soft crumbs. Refrigerate any leftovers.
Recipe Notes
Best eaten within two days. It does get soggy after more than two or three days in the fridge, especially
if very juicy fruit is used.
Any kind of soft, juicy fruit is very good. Try thinly-sliced banana and strawberries, as shown here, or
kiwi, mango, chopped raspberries and blueberries, or peaches.