| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
12 |
Servings |
INGREDIENTS
| 8 1/2 |
oz |
Pkg chocolate wafer cookie |
|
|
Finely crushed |
| 1/2 |
c |
Margarine or butter — |
|
|
Melted |
| 1 |
cn |
Eagle Brand Sweetened |
|
|
Condensed Milk* |
| 1 |
tb |
Vanilla |
| 2 |
c |
Whipping cream — whipped |
| 2 |
|
10oz pkg frozen strawberries in syrup – thawed |
| 1/4 |
c |
Sugar |
| 1 |
tb |
Realemon Lemon juice |
| 2 |
ts |
Cornstarch* |
INSTRUCTIONS
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 3/4 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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