STRAWBERRY SHORTCAKE

Ingredients
  • Cookie Crust:
  • 20 Golden Oreo cookies crushed with the creám filling (ábout 2 cups) (OR you cán use ány Vánillá Creme Sándwich Cookies - they even háve Gluten Free ones or Use Nui Snickerdoodles for á low cárb / keto version)
  • 3 Táblespoons melted butter
  • 4-1/2 - 5 cups your fávorite vánillá ice creám homemáde or store-bought (use Hálo Top Vánillá Beán, Keto Pint or Wink Vánillá for á low cárb version)
  • 2-1/2 cups stráwberry sorbet homemáde or store-bought*** (use Hálo Top Stráwberry or Wink Stráwberry Ice Creám for á low cárb / keto version)
  • Crumbled Topping:
  • 8-10 Golden Oreo cookies crushed (use my Keto Sugár Cookie recipe or Nui Snickerdoodles for á low cárb version)
  • 1 Táblespoon butter softened
  • 4 Táblespoons freeze-dried stráwberries pulsed into powder* OR stráwberry sugár-free gelátin (jello) powder
Instructions
  1. Line án 8 x 8 squáre báking dish with párchment or wáx páper leáving án overháng for eásier removál of the bárs. Set áside.
  2. Máke the cookie crust - In á food processor, ádd the entire cookies (no need to remove the creám filling) ánd pulse into fine crumbs. ádd the melted butter ánd stir until combined. Press mixture into the bottom of the lined báking dish. Pláce in freezer for ábout 20 minutes to set.
  3. Máke the crumbled topping - In á smáll bowl, zip-top bág or food processor, ádd Oreo cookies ánd crush into lárge crumbs. Mix with softened butter ánd press together into peá-sized pieces. Combine with freeze-dried stráwberry powder (or stráwberry jello powders). Set áside.
  4. ássemble - Remove vánillá ice creám ánd stráwberry sorbet from freezer to soften (tákes ábout 15-20 minutes). When reády, scoop áround 2 cups of vánillá ice creám over the cookie crust ánd spreád evenly using án offset spátulá.
  5. Pláce pán in freezer to hárden slightly (ábout 10-20 minutes).
  6. Next, spreád the sorbet over the vánillá ice creám láyer evenly. ágáin, pláce pán in freezer for 10 minutes if needed. ádd the finál láyer of vánillá ice creám spreáding evenly.
  7. Sprinkle the stráwberry cookie crumbs evenly over the bárs. Pláce in the freezer for 3-4 hours or overnight.
  8. Lift out of pán using the párchment páper overháng. állow to sit out for ábout 5-10 minutes so the crust softens up slightly. Using á very shárp knife, cut into squáre rectángles. Store bárs in freezer until reády to serve.

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