8 oz (250 g) cream cheese, softened
3/4 cup (175 mL) sugar
1/4 cup (50 mL) amaretto or orange liqueur
1 cup (250 mL) whipping cream, whipped
Frozen sweetened strawberries, thawed

Using medium speed of an electric mixer, beat together cream cheese and sugar until smooth. Beat in amaretto. Fold in whipped cream. Spoon 8 - 10 rounded mounds of mixture onto a foil-lined cookie sheet. Using back of a spoon, make a depression in center of each mound to form a basket. Freeze baskets until firm, about 4 hours. Remove foil from baskets. Use immediately or place frozen baskets in a single layer in an airtight container. Keep frozen for up to 2 weeks. To serve, place each frozen basket on an individual serving plate or in a sherbet glass. Spoon strawberries into center of each basket. Serve immediately. Serves 8 - 10.

Cook's Note: To make cream baskets, a hinged ice cream scoop may be used to make even mounds.
Last updated on February 15, 2019