Summer is almost here, and it’s time to celebrate! You didn’t spend all of this time waiting for summer just to be stuck inside with a drawn-out baking project—enter the sheet-pan ice cream sundae. I love using Betty Crocker™ mixes to speed the process up and create a yummy, chewy (not to mention MASSIVE!) brookie that gets loaded with ice cream and lots of toppings (did someone say from-scratch strawberry sauce?!). You’ll impress your guests with this truly memorable dessert that they will be dreaming about for weeks to come.
In a large bowl, whisk oil, 1/4 cup water, and 4 eggs until combined. Add the brownie mixes, and stir with a spatula until smooth. Pour into a greased 18x13-inch rimmed sheet pan.
In a medium bowl, stir cookie mix, melted butter, 1 egg, and 1 teaspoon vanilla until combined. Drop teaspoonfuls of the dough over the batter. Break 8 OREO® Cookies into rough chunks, and sprinkle over the top. Bake at 350°F for 30 minutes or until set. Allow to cool completely.
In a saucepan over medium heat, stir strawberries, 1/4 cup granulated sugar, and 1/4 cup water using a potato masher to break up the strawberries as the sauce heats up. Allow the sauce to simmer, stirring occasionally, until the strawberries are softened and broken down. In a small bowl, whisk 1 teaspoon water and cornstarch until no lumps remain. Add to the sauce and cook for a minute. Remove from the heat, and allow to cool. Refrigerate until chilled.
In a stand mixer fitted with the whisk attachment, whip cream, 1 cup powdered sugar, and 1 teaspoon vanilla until medium peaks form. Transfer to a piping bag fitted with a star tip.
Scoop alternating scoops of vanilla, chocolate, strawberry, and cookies and cream ice cream over the cooled brookie. Top with swirls of whipped cream, strawberry sauce, fudge sauce, and 12 crushed OREO® Cookies.
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