Deconstructed Strawberry Sundae made with Golden OREO Cookie Pieces



1 serving, 9 oz. each
  • ½ oz. whipped cream
  • ¼ tsp. dehydrated strawberry powder
  • 2 oz. fresh strawberries, quartered
  • 1 oz. strawberry ice cream topping, divided
  • 4½ oz. vanilla ice cream (one #8 scoop)
  • 1 oz. Golden OREO Pieces-Medium

Nutrition per serving

Calories700 Total fat42 gSaturated fat24 gTrans fat1 gCholesterol125 mgSodium220 mgCarbohydrate77 gDietary fiber2 gProtein8 gVitamin A45 %DVVitamin C40 %DVCalcium15 %DVIron6 %DV

Pipe whipped cream with pastry bag fitted with #0 round tip onto parchment paper-lined sheet pan to form the outline of 3 paisley shapes. Dust with strawberry powder. Freeze at least 1 hour.

Toss fresh strawberries with half the strawberry topping. Place ice cream scoop in center of a large plate. Arrange frozen whipped cream shapes decoratively on plate. Fill shapes with remaining strawberry topping. Arrange fresh strawberries in a large paisley shape on opposite side of plate; top with cookie pieces.

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