- 1 carton (16 ounces) strawberries, sliced
- ¼ cup Dierbergs sugar
- 2 tablespoons strawberry preserves, melted
- 3 cups coarsely broken pretzel sticks
- 2 cartons (16 ounces each) strawberry cheesecake ice cream
In medium bowl, combine strawberries, sugar, and liqueur. Cover and let stand stirring occasionally for 2 hours.
Stir melted preserves into strawberries.
Scoop 6 ice cream balls. Roll each ice cream ball in pretzels. (If at any point ice cream balls become too soft, return to freezer for a few minutes before continuing.)
Freeze in airtight container at least 2 hours or up to several days. To serve, place ice cream balls in individual dishes. Spoon strawberries over tops.
Serving Size: Per Serving
Cholesterol: 71 mg
Fat: 22 g
Sodium: 745 mg
Carbohydrates: 94 g
Protein: 8 g
Saturated Fat: N/A