Re-purposing a failed experiment in icing.
So my wife found a recipe for a cream cheese strawberry icing consisting of cream cheese, puree'd strawberries and icing sugar. Of course, because it was an experiment, it failed. It just got kinda gloopy and runny, and not useful for being icing. But it's tasty. She gave up and made a different icing for her cookies. Now I have this container of this stuff, but no idea what to do with it. Any suggestions for re-purposing icing that was too thin and watery to be of use?