Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups mini pretzels (gluten free, if necessary)
  • 1 cup halved raw pecans
  • 10 pitted Medjool dates (soaked for 20 to 30 minutes in hot water)
  • 2 pints So Delicious Simply Strawberry Coconut Milk Frozen Dessert (softened)
  • 1 can (14 oz) coconut cream
  • 1 can (11 oz) sweetened condensed coconut milk
  • 1/2 cup fresh squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • lemon zest
  • fresh strawberries

Instruction

  • Line the bottom of a 9-inch spring form pan with a circle of parchment paper. Set aside.
  • In a food processor, pulse the pretzels, pecans and dates until they start to come together to form a dough. The dough will still be a bit crumbly, but should hold together when pressed in your hand.
  • Press the dough into an even layer into the bottom of the prepared spring form pan.
  • Spread the softened So Delicious Simply Strawberry Coconut Milk Frozen Dessert into an even layer on top of the pretzel crust. Set the pan in the freezer while you prepare the top lemonade layer.
  • Add all the ingredients for the lemonade layer to a blender and blend until smooth and thoroughly mixed. (Alternately, this probably works just as well in the bowl of the food processor you used earlier - just be sure to rinse it out well before adding the lemonade layer ingredients).
  • Pour the lemonade layer over the strawberry layer in the spring form pan and put it back in the freezer to set (make sure the cake sits flat in the freezer), at least 6 hours, or overnight.
  • After the cake is set, let it thaw a bit on the counter before unmolding and slicing. Serve topped with lemon zest and fresh strawberries.
  • Keep leftovers in the freezer in an airtight container.