Erin Rich from St. Louis Dairy Council shows us how to make a fun 4th of July dessert.
Strawberry Shortcake Ice Cream Cake with a Patriotic Twist
1 14 oz package vanilla sandwich cookies
½ gallon vanilla or strawberry ice cream
16 oz container strawberries, diced
8 oz whipped topping
Using a food processor or rolling pin and plastic bag, crush 24 vanilla sandwich cookies. Place crushed cookies in bottom of 8x8 pan. Remove ice cream from cardboard carton, place ice cream on cutting board and slice ice cream into 4-6, ½ inch pieces. Place ice cream slices over crushed cookies. Top ice cream with 1 cup of the diced strawberries. Spread whipped topping over strawberries. Garnish whipped topping with remaining strawberries and crushed cookie pieces. Freeze until very firm, at least 3 hours. Let stand at room temperature for about 10 minutes before serving.