Strawberry sundae dessert

Yield: 12 Servings

Measure Ingredient
8½ ounce Pkg chocolate wafer cookie
\N \N Finely crushed
½ cup Margarine or butter --
\N \N Melted
1 can Eagle Brand Sweetened
\N \N Condensed Milk*
1 tablespoon Vanilla
2 cups Whipping cream -- whipped
2 \N 10oz pkg frozen strawberries in syrup - thawed
¼ cup Sugar
1 tablespoon Realemon Lemon juice
2 teaspoons Cornstarch*

Combine crumbs and margarine. Press half of the crumb mixture on the bottom of a 9-inch square baking pan. In large bowl, combine sweetened condensed milk and vanilla. Fold inwhipping cream. Pour into prepared pan. In blender or food processor, combine strawberries, sugar and lemon; blend until smooth. Spoon ¾ cup strawberry mixture evenly over cream mixture. Top with remaining crumb mixture. Cover; freezer 6 hours or until firm.

For sauce: In small saucepan, combine remaining strawberry mixture and cornstarch. Over medium heat, cook and stir until thickened.

Cool. Chill. Cut dessert into squares and serve with sauce. Freeze leftover dessert, refrigerate leftover sauce.

Recipe By : Favorite Brand Name Cookbook

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