Chocolate Crunch Strawberry Sundae Recipes

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CHOCOLATE-CRUNCH STRAWBERRY SUNDAE



Chocolate-Crunch Strawberry Sundae image

If you ask us, any sundae with a chocolate crunch is a winner! Add strawberries and creamy whipped topping and it's a trifecta of scrumptiousness.

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 4 servings.

Number Of Ingredients 5

1 pt. (2 cups) frozen vanilla nonfat yogurt, slightly softened
4 chocolate graham crackers, coarsely broken
2 cups chopped strawberries
1/4 cup thawed COOL WHIP FREE Whipped Topping
2 Tbsp. walnut pieces

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.

Nutrition Facts : Calories 180, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

STRAWBERRY SUNDAE SAUCE



Strawberry Sundae Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 45m

Yield 2 cups

Number Of Ingredients 7

1 pound fresh strawberries, stemmed and halved
1/2 cup granulated sugar
Pinch table salt
1 tablespoon cornstarch
1 teaspoon lemon zest plus 2 teaspoons fresh lemon juice
Ice cream, for serving
Crushed salted peanuts, for topping

Steps:

  • Add the strawberries, sugar and salt to a small saucepan. Mix the cornstarch with 1/2 cup water in a small bowl and add it to the saucepan. Slowly heat the mixture over medium heat, stirring constantly, until it comes to a simmer, about 5 minutes. Lower the heat so it's at a very gentle simmer and cook, stirring frequently, until the sauce thickens, about 20 minutes. Remove from the heat, stir in the lemon zest and juice and let cool.
  • Serve over ice cream with salted peanuts on top.

STRAWBERRY SUNDAE CRUNCH BAR COOKIES



Strawberry Sundae Crunch Bar Cookies image

These easy bar cookies taste exactly like those strawberry sundae crunch ice cream bars! Store covered in the refrigerator.

Provided by MYTHMANIAC

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 3h30m

Yield 36

Number Of Ingredients 6

cooking spray
1 (15.25 ounce) package strawberry cake mix
½ cup butter, softened
2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container cream cheese frosting
3 large eggs

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.

Nutrition Facts : Calories 176.1 calories, Carbohydrate 17.7 g, Cholesterol 36 mg, Fat 11.2 g, Protein 1.8 g, SaturatedFat 6 g, Sodium 166.4 mg, Sugar 12.4 g

SAUTEED-STRAWBERRY ICE CREAM SUNDAES



Sauteed-Strawberry Ice Cream Sundaes image

Provided by Rozanne Gold

Categories     Chocolate     Dessert     Freeze/Chill     Sauté     Kid-Friendly     Quick & Easy     Back to School     Strawberry     Spring     Summer     Birthday     Family Reunion     Party     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 8

1 pound fresh strawberries, hulled, halved lengthwise
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 teaspoons olive oil
1 teaspoon finely grated orange peel
1 pint high-quality vanilla ice cream
1 pint high-quality strawberry sorbet
1/4 cup white, dark, and/or milk chocolate chips

Steps:

  • Mix berries, sugar, and cinnamon in medium bowl; toss to coat. Heat oil in medium nonstick skillet over high heat. Add berry mixture; cook until berries begin to soften and juices are released, stirring often, about 2 minutes. Stir in orange peel. Return to same bowl and place in freezer 10 minutes to cool slightly. DO AHEAD: Can be made 4 hours ahead. Cover, transfer to refrigerator, and chill. Return sauce to room temperature or rewarm slightly in microwave-safe bowl in microwave, if desired, before serving.
  • Divide vanilla ice cream among 4 large wineglasses or dessert coupes. Top with scoops of strawberry sorbet. Spoon room-temperature or warm strawberry sauce over. Sprinkle with chocolate chips and serve.

FRUIT CRUNCH SUNDAE



Fruit Crunch Sundae image

Provided by Ina Garten

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 cup quick-cooking (not instant) rolled oats
1/2 cup sweetened, shredded coconut
1/2 cup sliced or slivered almonds
3 tablespoons vegetable oil
2 tablespoons good honey
8 to 10 strawberries, small-diced
1/2 cup blueberries
1/4 pineapple, small-diced
2 cups plain yogurt

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.

CHOCOLATE COOKIE CRUNCH SUNDAE



Chocolate Cookie Crunch Sundae image

If you have vanilla ice cream, whipped topping, chocolate cookies and a maraschino cherry, then you're just five minutes away from this super-easy sundae.

Provided by My Food and Family

Categories     Recipes

Time 5m

Yield Makes 1 serving.

Number Of Ingredients 4

1/2 cup vanilla ice cream
2 vanilla creme-filled chocolate sandwich cookies, crushed
1 Tbsp. thawed COOL WHIP Whipped Topping
1 maraschino cherry

Steps:

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

Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

RASPBERRY CHOCOLATE CRUNCH SUNDAE



Raspberry Chocolate Crunch Sundae image

Flora's Recipe Hideout is where I found this luscious recipe. Awesome! Diet friendly it is NOT but every once in a while you need to splurge, no?

Provided by Manami

Categories     Frozen Desserts

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups fresh raspberries or 2 cups thawed frozen raspberries
1/3 cup superfine sugar (instant dissolving)
1/4 cup Chambord raspberry liquor
1 teaspoon lemon juice
1 cup heavy cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
2 pints raspberry sorbet, and cream (Haagen Dazs brand)
1 pint chocolate ice cream
1/2 cup godiva chocolate syrup
24 amaretti cookies
1/4 cup Chambord raspberry liquor
1/2 pint fresh raspberry

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.

Nutrition Facts : Calories 852.5, Fat 39.3, SaturatedFat 22, Cholesterol 345.6, Sodium 302.3, Carbohydrate 115.5, Fiber 9.1, Sugar 70.6, Protein 13.7

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