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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This dessert is quick to make because it uses already prepared ingredients. The cookies served on the side add a nice crunch and complement the flavor of the ice cream. Ingredients:
16 ounces fresh strawberries (2 1/2 cups, rinsed) |
1 cup fresh blueberries (rinsed) |
1 tablespoon sugar |
1 tablespoon water |
1/2 teaspoon pure vanilla extract |
2 cups butter pecan ice cream, divided into 4 portions |
12 pepperidge farm bordeaux cookies |
reddi-wip topping (optional) or cool whip (optional) |
Directions:
1. Remove stem caps from strawberries. Slice strawberries thinly and combine with blueberries in medium bowl. Stir in sugar, water, and vanilla.
2. Place ice cream in four serving bowls; arrange 3 cookies around edge of each bowl. Spoon berries over ice cream. (Add whipped topping, if desired.) Serve right away.
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