Heart-Shaped Strawberry Ice Cream “Cakes” with Chocolate Cookie Crust

Prep: 20 minutes plus cooling, freezing and standing
Bake: 5 minutes
Serves: 4

• 4 (4-inch) oven-safe heart-shaped cookie cutters (at least 1-inch deep)
• Our Family® No Stick Cooking Spray
• 20 chocolate sandwich cookies
• 4 tbsp. Our Family® Unsalted Butter, melted
• 3 cups strawberry ice cream, softened
• 1/2 cup chopped strawberries
• 1 tsp. Our Family® Pure Granulated Sugar
• 2 tbsp. Our Family® Chocolate Flavored Syrup
• 1/4 cup Our Family® Extra Creamy Whipped Topping

1. Preheat oven to 350°; line rimmed baking pan with parchment paper. Place cookie cutters on prepared pan; spray insides of cutters with cooking spray.
2. In food processor, pulse cookies and butter until small crumbs remain; divide into cookie cutters, pressing with back of spoon to pack tightly. Bake crusts 5 minutes; cool completely on pan on wire rack.
3. Divide ice cream into cutters over crusts; gently spread evenly to cover crusts. Freeze 1 hour or up to overnight until firm.
4. In large bowl, stir strawberries and sugar; let stand 10 minutes. Makes about 1/2 cup.
5. Run small knife around edges of cookie cutters to loosen; remove cookie cutters. Serve “cakes” drizzled with syrup, and topped with strawberry mixture and whipped topping.