Retro Strawberry Ice Box Dessert

This was a very popular dessert in the late 50's and early 60's in my circle of friends. It was a favorite at the Bridge Club luncheons, Junior League meetings, back yard bar-b-ques and family dinners. Still to this day one of my friends or a family member will ask about the Strawberry Ice Box Dessert and I am just so happy to make it, because once it is on my dessert plate I can't wait to enjoy this delicious dessert.

We Start This Recipe With 
A Nice Bowl Of Fresh Strawberries

In The 50's and 60's 
We Chopped and Mashed These Berries
Today We Use The Food Processor

In Those Days We Used Our Hand Mixer
Today
I Am Blessed To Have A Great Stand Mixer

Pour Into The Cooled 
Graham Cracker Crust and Chill
I Couldn't Resist 
The Polaroid Shot For This Retro Dessert

Retro Strawberry Ice Box Dessert
Miz Helen's Kitchen
Ingredients

1-1/2 cups Graham Cracker crumbs

1/2 cup sugar for crust

5 tablespoons butter, melted

3 cups strawberries, quartered

4 tablespoons lemon juice

1/2 cup sugar for berries

1 (4 oz box) strawberry gelatin

1 (14 oz can) sweetened condensed milk

4 (4 oz) block cream cheese,softened

2 cups heavy whipping cream, chilled

2 tablespoons sugar for whipping cream

Directions

For The Crust

Place the Graham Cracker crumbs in a 9X13 dish.

Mix the sugar with the crumbs until blended well.

Melt the butter and pour it onto the crumb mixture. Mix together with a fork until all the crumbs are butter.Press the crumbs on to the bottom to form the crust. Bake the crust at 350 degrees for 10 minutes. Remove from the oven and let cool completely.

The Filling

Pour the strawberries into a food processor add the lemon juice and sugar. Pulse the machine several times to crush the berries and mix in the sugar.

Pour the strawberries into a sauce pan and add the gelatin.

Warm the mixture to just above  a simmer and simmer for 5 minutes. Remove from the heat and let cool to room temperature.

Mix the sweetened condensed milk with the cream cheese until completely smooth.
Stir the milk and cheese mixture with the room temperature strawberry mixture.

Pour the chilled whipping cream into a very cold mixing bowl and add 1 tablespoon sugar. Beat the cream until stiff peaks are formed. Keep cold in the refrigerator until ready to use.

Fold the room temperature strawberry mixture into the whipped cream.

Pour the mixture into the completely cooled 9X13 dish with the Graham Cracker Crust.

Refrigerate for 8 hours.

Beat the remaining whipping cream adding 1 tablespoon sugar and use as garnish for the dessert.

Serve cold and refrigerate immediately after serving.

Enjoy!

Print Recipe

Ready To Serve

This Is A Great Dessert

Enjoy!

We really had some great times in those Retro days seems like we had more time to just visit with each other and be real neighbors. One thing I am sure grateful for today is all the wonderful appliances that we have in our kitchens that makes cooking a lot easier. I sure enjoyed sharing with you today and so happy that you could stop by the cottage and spend some time with us. Hope you have a great week and come back often!

Peace and Joy

Miz Helen

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