Ingredients
1/3
cup chopped fresh strawberries
2
tablespoons strawberry preserves
12
devil’s food cookie cakes
2
tablespoons hot fudge topping
3/4
cup strawberry ice cream
Preparation
In small bowl, gently stir strawberries and preserves.
Place cookies, flat sides up, on work surface. Top each of 6 cookies with 1 teaspoon fudge topping. Top each of remaining 6 cookies with 1 heaping tablespoon strawberry mixture and 2 tablespoons ice cream. Place fudge-topped cookies, fudge side down, on ice cream; gently press together.
Wrap each sandwich in waxed paper. Freeze at least 2 hours or until firm.
