Assemble the ingredients for your choice of the sandwiches here, or mix and match to create your own.
shortcake, sliced in half
fresh strawberries, sliced
2 slices of bread, cut into circles with a cookie cutter
frozen strawberries, thawed
Crumbly Peanut-Butter Ice Cream
1 package peanut-butter creme cookies, crushed
2 tablespoons sugar
4 tablespoons margarine, melted
1/2 gallon (1.9 liters) vanilla ice cream, softened
1/2 cup creamy peanut butter
1 container (8 ounces/227 g) frozen whipped topping, thawed
1 teaspoon vanilla
Optional garnishes: candy sprinkles, crumbled peanut-butter-cup candy, or whipped topping and maraschino cherries
Combine the cookie crumbs, sugar, and margarine. Press half of the mixture into a 9″ x 13″ (23 cm x 33 cm) pan.
Spread the ice cream over the crumbs.
Fold the peanut butter into the whipped topping; it will be lumpy. Spread the mixture over the ice cream.
Top with the remaining crumbs and freeze for several hours.
Serve with your choice of garnish (optional).
1/2 cup shredded coconut
1 cup fresh strawberries, sliced
1/2 cup seedless grapes, halved
1 apple, cored and chopped
1 banana, peeled and sliced
6–8 taco shells
2/3 cup vanilla yogurt
Sprinkle coconut on a baking sheet. Toast in a 350° F (175° c) oven for 6–10 minutes, turning often.
In a bowl, stir all the fruits together except the coconut.
Fill each taco shell 2/3 full with fruit, top with yogurt, then sprinkle with toasted coconut.