STRAWBERRY CRUNCH BAR ICE CREAM RECIPES

Steps:

• Put 12 ounces of sugar cookies in food processor and pulse until fine.
• Add melted butter and pulse to incorporate.
• Grease bottom and sides of 9" spring form pan.
• Press mixture into bottom and slightly up sides of pan.
• Place in freezer for 30 minutes.
• In a large bowl, beat cream cheese and sugar until smooth. Set aside.
• In a medium bowl, combine gelatin and boiling water. Whisk until dissolved.
• Set aside.
• In a large bowl, whip heavy cream, powdered sugar and vanilla until stiff peaks form.
• Add 1/2 of whipped cream mixture to cooled gelatin. Whisk to blend. Set aside.
• Fold remainder of whipped cream mixture into cream cheese mixture.
• Spread 1/2 cream cheese mixture over crust.
• Pour 2 cups of strawberry whipped cream mixture over cream cheese mixture.
• Chill in freezer for 15 minutes.
• Gently spread remaining cream cheese mixture over strawberry mixture.
• Pour remaining strawberry whipped cream mixture over cream cheese mixture.
• Add remaining 4 ounces of sugar cookies and 4 ounces of strawberry wafer to food processor and pulse until coursely chopped.
• Sprinkle chopped cookies over top of dessert.
• Refrigerate for at least 6 hours or freeze for 1 hour.

Steps:

• Preheat oven to 350°. Line four 8” round cake pans with parchment paper and grease with cooking spray. Prepare each cake mix according to package instructions. Divide between prepared pans, making two vanilla cakes and two strawberry cakes. Bake according to package instructions. Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely. Meanwhile, make the frosting: In a large bowl using a hand mixer, beat butter and about half of the powdered sugar until smooth. Add the remaining powdered sugar, vanilla and 4 tablespoons heavy cream and beat until fluffy. If the mixture is too stiff, add more heavy cream. Make the strawberry crunch: In a large Ziploc bag, crush freeze-dried strawberries and Nilla Wafers using a rolling pin. Add butter to bag and toss until the mixture is evenly combined. Place a dab of frosting on a cake plate (to keep cake in place) and place parchment strips on each side of the cake plate. Place down first strawberry cake and top with frosting, then top with first vanilla cake and frost. Repeat with the remaining strawberry and vanilla cakes. Frost sides, then cover the cake completely with strawberry crunch, pressing the mixtures all over the sides and top. Garnish the top of the cake with fresh strawberries, if desired, and serve.