Strawberry Sundae Dessert
Add to Recipe Box
Add to Grocery List
1 (9 oz.) package chocolate wafers, finely crushed (2 cups crumbs)
1/2 cup butter, melted
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
1 tablespoon vanilla extract
2 cups (1 pt.) heavy cream, whipped
2 (10 oz.) packages frozen strawberries, thawed (5 cups)
1/4 cup sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
COMBINE wafer crumbs and butter in small bowl. Press half of crumb mixture into bottom of ungreased 9-inch square baking pan.
COMBINE sweetened condensed milk and vanilla in large bowl. Fold in whipped cream. Pour into prepared pan.
COMBINE strawberries, sugar and lemon juice in blender or food processor container; blend until smooth. Spoon 3/4 cups strawberry mixture evenly over cream mixture. Top with remaining crumb mixture. Cover; freeze 6 hours or until firm.
STIR together remaining strawberry mixture and cornstarch in small saucepan. Cook and stir over medium heat until thickened. Cool. Chill.
CUT into squares; serve with sauce.