For the Crust
Grind up the cookies to a fine crumb using a food processor. Transfer to a bowl and mix with melted butter. Press into the bottom of a springform pan, using the back of a spoon to create a nice even layer. Set aside.
Directions
For the Filling
Beat cream cheese with sugar on high in an electric mixer. Mix for about 2 minutes.
In a separate bowl, whip up dessert whip. Add orange juice.
Place the slightly defrosted strawberries into the food processor fitted with the blade attachment, and blend until there are only a few larger pieces left. (I like when it’s a bit chunky.) Add the strawberries to the whipped cream, and mix with a spoon to combine.
Combine the two mixtures together, whisking to blend well.
Pour into prepared crust and freeze until it hardens. Garnish with kiwis or strawberries.
Variations:
You can use a graham cracker crust instead of making a crust.
Notes:
Must be thawed on counter for 20 minutes before serving.
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