Berry ice cream atop a cookie crust for an unforgettable patriotic dessert.

Prep Time:  10 minutes (plus 6 hours to freeze) |  Cook Time:  NA |  Total Time:  10 minutes (plus 6 hours to freeze) |  Servings:  10

Ingredients:

• 4 cups fresh strawberries, divided
• 2 cups fresh blueberries, divided
• 14 ounces  Baker's Corner  Sweetened Condensed Milk
• ¼ cup  Nature's Nectar  Lemon Juice
• 8 ounces  Friendly Farms  Whipped Topping, thawed, divided
• 18  Benton's  Chocolate Sandwich Cookies, finely chopped
• 2 tablespoons  Countryside Creamery  Unsalted Butter, melted

Directions:

1. In a medium bowl, mash 2 cups of strawberries and 1 cup of blueberries. Add condensed milk, lemon juice and 2 cups of whipped topping. Mix thoroughly.
2. Line a 9-inch loaf pan with a piece of foil large enough so that it hangs over the edges.
3. Pour in berry mixture.
4. Stir cookies into the melted butter and  spread on top of berry mixture. Fold sides of foil together to cover cake and place in freezer for 6 hours or until firm.
5. To serve, invert onto a plate, remove foil and spread with remaining whipped topping.
6. Slice remaining strawberries. Arrange remaining blueberries and sliced strawberries on top of cake in a festive pattern.
7. Freeze until ready to serve.

Recipe courtesy of Chef Alyssa, ALDI Test Kitchen