Bake-Off® Contest 42, 2006
Seymour, Illinois

Double-Strawberry Baked Alaska

Finish a special meal for two with an classic and elegant dessert, made easy with refrigerated cookies.

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  • prep time 15 min
  • total time 2 hr 45 min
  • ingredients 9
  • servings 2
 

Ingredients

2
Pillsbury® Big Deluxe Classics® refrigerated white chunk macadamia nut cookies (from 16-oz package)
1
cup strawberry ice cream
1
cup Cascadian Farm® frozen organic strawberries (from 10-oz bag), partially thawed
2
tablespoons seedless strawberry jam
2
egg whites (3 to 4 tablespoons)
1/4
cup granulated sugar
1/8
teaspoon vanilla
1
tablespoon chocolate-flavor syrup
2
Hershey's® Kisses® Brand milk chocolates (do not unwrap)

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LOCATION

Steps

  • 1 Heat oven to 350°F. Place cookie dough rounds 2 inches apart on ungreased cookie sheet. Bake 14 to 18 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheet. Cool completely, about 15 minutes.
  • 2 Place 1/2 cup ice cream on top of each cookie; place 4 to 5 inches apart on same cookie sheet. Cover loosely; freeze until hardened, at least 1 hour 30 minutes or until serving time. Meanwhile, in small bowl, mix strawberries and jam; refrigerate.
  • 3 To serve, heat oven to 450°F. In small bowl, beat egg whites with electric mixer on high speed until foamy. Gradually beat in sugar until stiff peaks form. Beat in vanilla. Spread egg white mixture over ice cream on each cookie, covering ice cream and cookie edge completely.
  • 4 Bake 4 to 6 minutes or just until meringue is lightly browned. Immediately remove from cookie sheet; place on individual dessert plates. Place strawberries from sauce on side of each dessert; spoon sauce over tops. Drizzle chocolate topping over each; place wrapped milk chocolate candy on each plate. Serve immediately.
  • 1 Heat oven to 350°F. Place cookie dough rounds 2 inches apart on ungreased cookie sheet. Bake 14 to 18 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheet. Cool completely, about 15 minutes.
  • 2 Place 1/2 cup ice cream on top of each cookie; place 4 to 5 inches apart on same cookie sheet. Cover loosely; freeze until hardened, at least 1 hour 30 minutes or until serving time. Meanwhile, in small bowl, mix strawberries and jam; refrigerate.
  • 3 To serve, heat oven to 450°F. In small bowl, beat egg whites with electric mixer on high speed until foamy. Gradually beat in sugar until stiff peaks form. Beat in vanilla. Spread egg white mixture over ice cream on each cookie, covering ice cream and cookie edge completely.
  • 4 Bake 4 to 6 minutes or just until meringue is lightly browned. Immediately remove from cookie sheet; place on individual dessert plates. Place strawberries from sauce on side of each dessert; spoon sauce over tops. Drizzle chocolate topping over each; place wrapped milk chocolate candy on each plate. Serve immediately.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
620
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
9g,
9%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
45mg
45%;
Sodium
240mg
240%;
Total Carbohydrate
98g
98%
(Dietary Fiber
3g
3%
  Sugars
75g
75%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
110%;
Calcium
15%;
Iron
10%;
Exchanges:
1 Starch; 1 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 1 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
6 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
The HERSHEY'S® KISSES® trademark and trade dress and the Conical figure and plume device are used under license.