Frozen Foolish Royal Mess Recipes

STRAWBERRY ETON MESS

Steps:

• Transfer the meringue cookies to a large, resealable plastic bag. Use a rolling pin to lightly crush the cookies. (You should have pieces of varying sizes.)
• Trim the berries, discarding the greens. Halve or quarter 1 pound of the strawberries; add to a medium bowl. Blend or mash the remaining 1/2 pound strawberries until you have a chunky purée. Add the strawberry purée, lime zest, lime juice and 2 to 3 tablespoons confectioners' sugar to the chopped strawberries and toss to coat. (The better the strawberries, the less sugar you'll need.)
• In a large bowl, beat the cream with 1 tablespoon confectioners' sugar with an electric mixer on medium-high until whipped cream holds stiff peaks. Fold the crumbled meringue into the whipped cream.
• Starting and ending with the strawberry mixture, layer it with the cream mixture in individual serving dishes (preferably clear cups, bowls or jars), creating as many layers as you like. Serve immediately.

FROZEN FOOLISH ROYAL MESS

Steps:

• Line 8x4-inch loaf pan with foil, leaving edges of foil hanging over sides of pan. In blender, empty contents of smoothie pouch. Add sweetened condensed milk. Cover; blend on high speed 1 to 1 1/2 minutes, stopping blender to scrape down sides as necessary, until smooth.
• Pour into large bowl. Fold in whipped topping until blended. Gently fold in meringue cookie pieces. Pour mixture into foil-lined loaf pan. Meringue pieces will float to top of mixture. Freeze at least 8 hours until firm.
• To serve, use foil to lift frozen loaf from pan. Pull back foil. Cut into eight 1-inch slices. Serve immediately. Serve with fresh berries and mint, if desired.