Try your favorite purchased ice cream to shortcut this already quick dessert.

1 (11 oz.) pkg. 3-inch soft cookies (such as apple spice or oatmeal)
1 recipe Strawberries n' Cream (see below)
1 recipe Strawberry Sauce (see below)
2 c. desired berries

Line a 1 1/2-quart souffle dish with plastic wrap, extending wrap 1 to 2 inches above dish. Gently press 7 or 8 cookies around side of dish, overlapping as necessary to form a scalloped edge. Place about half of the remaining cookies onto bottom of dish, breaking cookies as necessary to fit.

Stir ice cream to soften. Spoon half of the ice cream into dish. Place remaining cookies atop. Top with remaining ice cream. Cover; freeze 4 hours or until firm. To serve, lift out torte by pulling up on plastic wrap. Carefully remove plastic wrap; transfer with large spatulas to platter. Top with berries and sauce. Serves 8 to 10.

STRAWBERRY SAUCE:

In a saucepan combine 3 tablespoons sugar and 2 teaspoons cornstarch. Stir in 1/2 cup pineapple juice. Cook and stir until the mixture bubbles. Cook and stir 2 minutes more. Remove from heat; add several drops red food coloring. Cover surface with clear plastic wrap. Cool. Pour over berries on Berries 'n Cream Torte.

STRAWBERRIES 'N CREAM:

Use to fill the Berries 'n Cream Torte.

1 (14 oz.) can (1 1/4 c.) sweetened condensed milk
1/3 c. lemon juice
1 pt. fresh strawberries, mashed (1 c.)
1 c. whipping cream
1/2 c. coarsely chopped almonds, toasted

In bowl combine, milk and lemon juice; stir just until mixture begins to thicken. Stir in berries. Beat cream just until it mounds. Fold whipped cream into the berry mixture. Freeze until firm.

Break up frozen mixture and place in large chilled mixer bowl; beat with an electric mixer until smooth. Fold in nuts. Return to freezer if not used in torte. Makes 1 quart.