Strawberry Shortbread Ice-Box Cake
by The Gourmet Farm Girl
This recipe is an original design for one of my Ice-Box Cakes. It is a wonderful dessert on a warm Summer’s evening, it is cold and refreshing and not to mention very yummy…make one up ahead and at the end of the day sit back on the porch and ENJOY!   

You will need:

1 Qt. quality vanilla ice-cream
1 8 oz. container whipped cream
2 cups fresh strawberries
1/2 cup sugar
1 package of shortbread cookies
1/2 stick Butter (melted)
1/2 cup chopped walnuts
6-8 Nilla wafers for garnish
4-5 fresh strawberries for garnish

Step one: Place shortbread cookies in large bowl of a food processor adding the melted butter till blended
Press the crumbs into the bottom and sides of a 9-10 inch spring form pan to form a crust
Place in freezer to set up

Step Two: In a medium size sauce pan add the strawberries and sugar; simmer over low heat till the sugar is melted and the berries are semi-soft; take off heat and set aside to cool 
Step three Fudge Sauce
 by the Gourmet Farm Girl
                                                                                      
1 stick butter
1 12 oz can evaporated milk
1 cup chocolate chips
2 cups powder sugar
Melt all the above together in a medium size sauce pan over medium heat, whisk at first to blend then stir with a wooden spoon continually till smooth and thick; 8-10 minutes or till the sauce sticks and coats the spoon. Set aside to cool or pour into a container and refrigerate till cool. Reserve a half cup to use as a drizzle over the sliced cake; may need to microwave for a few seconds to thin out for drizzle

Step four: Remove the spring form pan with crust from freezer and gently place in scoops the vanilla ice-cream on top of the crust followed by a layer of the chopped walnuts; pour the cooled strawberry sauce over the top then the fudge sauce; place back into the freezer to set up, 2-3 hours   
Final Step: Remove cake from freezer and spread the whip cream over the top and refreeze for at least 1 more hour; will freeze and keep up to 1 week.
Before serving:  remove from spring form pan and garnish with sliced fresh strawberries and wafers