Yield: 5 servings
1 (16-oz.) container whip topping
1 (13-oz.) container marshmallow fluff
1 (16-oz.) bag frozen strawberries, puréed
1 (4.41-oz.) package plain breadsticks
Pink food color spray, 12 oz. pink chocolate or pink candy melts (melted), or 1 cup pink frosting
¾ cup–1½ cups fresh strawberries (see directions)
Extra whip topping, optional
Prepare the strawberry fluff:
Line the bottom and sides of a round 32-oz. container with parchment paper and set aside.
In a mixer, beat whip topping until stiff.
Add marshmallow fluff and puréed strawberries and beat 2–3 minutes on high speed, until combined.
Pour mixture into the prepared container and freeze until firm, at least 3 hours or overnight.
Assemble:
Lifting by the edges of the parchment paper, remove frozen strawberry fluff from the container and place on a serving plate.
Add melted chocolate or frosting to a tall container. Dip breadsticks to coat ¾ of the way, placing them neatly around the strawberry fluff with no gaps. If using frosting, gently smooth it out. If using pink spray, you will also need a bit of frosting to keep the breadsticks in place.
If you like, beat extra whip topping until stiff and spoon over the strawberry fluff. Top with ¾ cup strawberries. If not using extra whip, arrange 1½ cups strawberries over the fluff. Freeze until ready to serve.
Variation:
To make this dessert with a sweeter “gate,” use lady fingers instead of breadsticks.
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