This decadent no-bake dessert combines a crunchy chocolate wafer crust with a rich, creamy filling made from sweetened condensed milk and whipped cream. Topped with a vibrant layer of fresh strawberry puree and finished with a warm, thickened berry sauce, it offers a perfect balance of textures and flavors. The tartness of the strawberries cuts through the sweetness of the cream, creating a sophisticated treat that feels indulgent yet refreshing. Ideal for potlucks, summer gatherings, or when you need a make-ahead dessert that requires no oven time, this recipe brings a classic sundae experience into a shareable bar format. It’s a crowd-pleaser that satisfies any sweet tooth.
Strawberry Sundae Dessert
Description
This decadent no-bake dessert combines a crunchy chocolate wafer crust with a rich, creamy filling made from sweetened condensed milk and whipped cream. Topped with a vibrant layer of fresh strawberry puree and finished with a warm, thickened berry sauce, it offers a perfect balance of textures and flavors. The tartness of the strawberries cuts through the sweetness of the cream, creating a sophisticated treat that feels indulgent yet refreshing. Ideal for potlucks, summer gatherings, or when you need a make-ahead dessert that requires no oven time, this recipe brings a classic sundae experience into a shareable bar format. It&# 226;ÂÂs a crowd-pleaser that satisfies any sweet tooth.Ingredients
Directions
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Preheat oven to 350ðF (175ðC) if toasting crumbs, otherwise skip. Finely crush the chocolate wafer cookies into fine crumbs.
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Melt 1/2 cup of margarine or butter. Mix the melted butter with the cookie crumbs until evenly moistened.
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Press half of the crumb mixture firmly onto the bottom of a 9-inch square baking pan to form the crust. Set aside.
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In a large bowl, combine the sweetened condensed milk and vanilla extract. Stir until smooth.
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Fold in the whipped cream gently until fully incorporated and the mixture is uniform.
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Pour the cream mixture over the prepared crust in the pan, spreading it evenly.
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In a blender or food processor, combine the thawed frozen strawberries, sugar, and lemon juice. Blend until completely smooth.
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Spoon 3/4 cup of the strawberry mixture evenly over the cream layer.
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Top with the remaining cookie crumb mixture, pressing lightly.
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Cover the pan tightly with plastic wrap or foil. Place in the freezer for 6 hours or until firm.
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For the sauce: In a small saucepan, combine the remaining strawberry mixture with cornstarch.
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Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
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Remove from heat and let the sauce cool to room temperature, then chill in the refrigerator.
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Remove dessert from freezer. Cut into squares and serve with the chilled strawberry sauce.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1160.2kcal
- % Daily Value *
- Total Fat 63.8g99%
- Saturated Fat 38.2g191%
- Cholesterol 0.0mg0%
- Sodium 51.0mg3%
- Total Carbohydrate 125.4g42%
- Dietary Fiber 23.4g94%
- Sugars 97.8g
- Protein 10.6g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Freeze leftover dessert bars for up to 1 month. Refrigerate leftover strawberry sauce for up to 5 days.
Ingredient Note: The original ingredient list only specifies the chocolate wafers. Ensure you have margarine/butter, sweetened condensed milk, vanilla, whipped cream, frozen strawberries, sugar, lemon juice, and cornstarch on hand.
Variations: You can substitute strawberries with raspberries or blueberries for a different flavor profile. For a dairy-free version, use vegan whipped cream and coconut-based condensed milk.
Tips: For a crispier crust, you can bake the crust for 10 minutes before adding the filling, but it is not necessary. Ensure the whipped cream is stiffly beaten for best texture.
