Clean and cut your strawberries into small pieces. Then use a fork to smash them up to a rough puree.
Make sure your cream cheese room temperature. Combine the Cool Whip, Cream Cheese and Sugar with a hand mixer.
Once the cream cheese, cool whip and sugar are fully incorporated, add the strawberry puree and use your hand mixed on a low speed to incorporate the strawberries into the fruit dip.
Serve with fresh fruit and enjoy!
I use an 8 oz Cool Whip, but I've had reviews stating they like it better with a 12 oz Cool Whip. I suggest buying the larger size and then mixing to your liking. It really just matters how thick you want your fruit dip!This fruit dip can be made ahead of time and stored in the refrigerator for a week. It can also be frozen in a freezer-safe dish for up to a month. Thaw in the refrigerator before serving.