Shortcuts: Make a picture-perfect strawberry sundae

Have you noticed the oversized drink and dessert menus many restaurants display on your table to grab your attention? Vivid descriptions and tantalizing words entice and arouse your senses. Before you place your order, you are already strategically planning to save room for that delicious "extra."

I was recently seduced by such a display. Not only did the colorful glossy photograph catch my eye, but the addition of words like "especially made for this restaurant by…….," naming a reputable ice cream maker, made the frozen dessert even more appealing.

Imagine my disappointment when my husband and I succumbed and ordered the extravagant treat and it looked nothing like the photograph? Expecting creamy homemade ice cream loaded with sweet bits of ripe strawberries, we instead were served a Pepto-Bismol ™-pink wedge of ice cream pie—no obvious strawberries in sight.

As my husband proceeded to consume the sweet indulgence, I grabbed a cocktail napkin and made notes listing ingredients I would use to create the dessert as it appeared.

I began my test recipe by combining crushed sugar cones and chopped peanuts to create a pie crust that tasted akin to an old fashioned Drumstick™ ice cream treat.

A bottom layer of chocolate fudge, topped with single banana slices, gave the pie a sundae quality. For presentation, individual slices drizzled with honey sweetened strawberry puree added color and enhanced flavor.

Make this recipe in your own kitchen for a dessert that won't disappoint.

STRAWBERRY SUNDAE PIE WITH SUGAR CONE CRUST

Crust:

8 regular-size sugar cone

1/4 cup chopped peanut

2 tablespoons sugar

1/3 cup butter, melted

Place cones in a heavy Ziploc ™ bag and seal. Use rolling pin or mallet to pound into medium-fine crumbs. In a small bowl, combine crumbs with sugar and melted butter; mix well. Press mixture into a glass pie pan, covering bottom and sides evenly. Freeze until filling is made.

Pie:

3/4 cup chocolate fudge ice cream topping

1 small banana, sliced

2 (14-ounce) cartons of Haagen-Dazs ™ strawberry ice cream, softened

Spread chocolate fudge over bottom of frozen crust. Place single layer of banana slices over fudge. Cover with softened ice cream and refreeze.

Puree:

1 cup fresh strawberries cut in quarter

2 tablespoons honey

1 tablespoon water

Whipped topping

Place all three ingredients in food processor and puree. To serve, cut pie into slices, add a dollop or squirt of whipped topping and drizzle with strawberry puree. Makes 6 servings.

Mary Ann Kauchak lives in Lake Ridge. Her third cookbook, "SHORTCUTS, TOO," is available at Salt & Pepper Books in Occoquan. She can be reached at .