The season is ripe for making strawberry desserts, and in their cookbook, “101 Things To Do With A Tortilla,” Stephanie Ashcroft and Donna Kelly puts the tortilla to sweet use. Serves 10-12.
Ingredients
1 1/2 cups finely crushed tortilla chips
1/4 cup melted unsalted butter
1 tablespoon sugar
1 (14-ounce) can sweetened condensed milk
2 cups pur ed strawberries
1/2 cup lime juice
1 (8-ounce) frozen whipped topping, thawed
Directions
Combine crushed chips, butter and sugar thoroughly and press into a 9-by-13-inch nonstick pan. Whisk together milk, strawberries and lime juice. Gently fold whipped topping in strawberry mixture and pour over top of crust. Freeze 4-6 hours. Let stand at room temperatures 15 minutes before serving. Cut into squares and garnish with fresh sliced strawberries.
Wine ideas: Put the kick back in the “Margarita” part of this recipe with a snifter of a ejo Tequila on the side, or, if that’s too much, play up the fruit with a small glass of Bonny Doon’s Framboise. It’s raspberry-flavored, not strawberry, but its intensely sweet fruity flavors will do the trick anyway. -Tara Q. Thomas
