Chocolate Crunch Strawberry Sundae Food

CHOCOLATE-CRUNCH STRAWBERRY SUNDAE

Steps:

• Mix yogurt and graham pieces; spoon evenly into 4 dessert cups.
• Top each with 1/2 cup of the strawberries and 1 Tbsp. of the whipped topping.
• Sprinkle with walnuts.

CHOCOLATE COOKIE CRUNCH SUNDAE

Steps:

• Scoop ice cream into dessert dish.
• Top with remaining ingredients.

FRUIT CRUNCH SUNDAE

Steps:

• Preheat the oven to 350 degrees F.
• Toss the oats, coconut, almonds, oil, and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 20 minutes.
• Remove the granola from the oven and allow to cool, stirring once.
• Combine the strawberries, blueberries, and pineapple in a bowl. In 4 ice cream sundae glasses, layer first the fruit, then the yogurt, and the cooled granola alternately until you fill the glasses. Serve with a long spoon.

STRAWBERRY SUNDAE CRUNCH BAR COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly spray the bottom of a 9x13-inch baking pan with cooking spray.
• Beat cake mix and butter together in a large bowl with an electric mixer on low speed until crumbly. Reserve 1 cup of crumble mixture; press the rest into the bottom of the prepared pan.
• Beat cream cheese and frosting together in the same bowl until smooth. Beat in eggs until well blended. Pour over the crust and spread evenly. Sprinkle the reserved crumble mixture evenly on top.
• Bake in the preheated oven until set and golden, 45 to 50 minutes. Let cool completely, about 30 minutes. Cover and refrigerate until chilled, at least 2 hours.
• Cut bars into 6x6 rows.

RASPBERRY CHOCOLATE CRUNCH SUNDAE

Steps:

• MAKE THE RASPBERRY SAUCE:.
• In a food processor fitted with metal chopping blade, combine the raspberries, sugar, Chambord, and lemon juice.
• Process the mixture for 30-45 seconds, or until smooth. Strain the puree through a fine meshed sieve into a small bowl.
• Cover with plastic wrap and refrigerate for at least 1 hour, until chilled.
• ASSEMBLE THE SUNDAES:.
• In a chilled 4-1/2 quart bowl of a heavy duty electric mixer, using the wire whip attachement, beat the cream, sugar, and vanilla at medium-high speed until slightly stiff peaks begin to form.
• Transfer the cream to a pastry bag fitted with a star tip(Ateco #7) and refrigerate the cream until ready to use.
• Spoon about 1-1/2 tablespoons of the raspberry sauce into the bottom of a large sundae glass. Add 4 or 5 raspberries.
• Coarsely crumble 2 amaretti cookies over the berries and drizzle with 1 teaspoon Chambord. Place a small scoop of the Raspberry Sorbet and Cream on top of the cookie layer.
• Drizzle about 1-1/2 tablespoons of the chocolate syrup over the scoop of ice cream. Top with a scoop of chocolate ice cream, a drizle of raspberry sauce and 4 or 5 raspberries.
• Coarsley crumble 2 more amaretti cookies over the berries and drizzle with 1 teaspoon Chambord. Top with a scoop of Raspberry Sorbet and Cream. Drizzle with some of the raspberry sauce.
• Pipe a large rosette of whipped cream on top of the sunade and garnish with fresh raspberries and an amaretti cookie.
• Repeat this procedure to make 4 sundaes.
• Serve immediately.