CHOCOLATE BERRY FREEZE

By sarey

Ingredients

• 2 C OREO COOKIE CRUMBS
• 1/2 C BUTTER, MELTED
• 3/4 C CONDENSED MILK, DIVIDED
• 1/3 C FROZEN UNSWEETENED STRAWBERRIES, THAWED AND CHOPPED
• 2 T STRAWBERRY ICE CREAM TOPPING
• 1-1/4 C HEAVY WHIPPING CREAM, WHIPPED, DIVIDED
• 1/3 C SLIVERED ALMONDS, TOASTED
• 2 T CHOCOLATE SYRUP

Preparation

Step 1

LINE THE BOTTOM AND SIDES OF A 9X5 LOAF PAN WITH HEAVY DUTY FOIL. COMBINE COOKIE CRUMBS AND BUTTER; PRESS HALF OF THE MIXTURE INTO PREPARED PAN. FREEZE FOR 15 MINUTES

POUR HALF OF THE MILK INTO A SMALL BOWL; STIR IN STRAWBERRIES AND STRAWBERRY TOPPING. FOLD IN HALF OF THE WHIPPED CREAM. SPREAD OVER CRUST. SPRINKLE WITH REMAINING CRUMB MIXTURE. FREEZE FOR 45-60 MINUTES OR UNTIL FIRM.

IN A SMALL BOWL, COMBINE THE ALMONDS, CHOCOLATE SYRUP AND REMAINING MILK. FOLD IN REMAINING WHIPPED CREAM. SPREAD OVER CRUMB LAYER. COVER AND FREEZE FOR SEVERAL HOURS OR OVERNIGHT. MAY BE FROZEN FOR UP TO 2 MONTHS

REMOVE FROM FREEZER 10 MINUTES BEFORE SERVING. USING FOIL, LIFT DESSERT OUT OF PAN. INVERT ONTO A SERVING PLATTER; DISCARD FOIL. CUT INTO SLICES