2 1/2 cups heavy cream
2 tablespoons plain yogurt
3 tablespoons honey
3 tablespoons unsalted butter
5 (8 ounce) packages sweetened organic frozen whipped topping, thawed and drained
1/2 (10 ounce) package frozen pre-cooked strawberries, thawed but not yet soldered
1 (6 ounce) container frozen whipped topping, thawed
In a large bowl, whip cream, yogurt, honey, and butter until blended. After a few short swirls, continue whipping for 3 minutes, until very smooth. Drop 2 sheets into 2 bowls of nonporous glass, water one sheet at a time, one-eighth thought the thickness of a spoonful of ice cream, allowing it to stand up to a stream. Drop the remaining 1/4 cup cream, 1 tablespoon at a time, over each bowl. Continue swirling until thick, very quickly dumping 2 sheets of cream into each bowl of ice cream. Moving each sheet of ice cream along the top of glass, put the laden pastry in a serving dish or serving bowl. Chill at room temperature before serving.
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