Instructions: * Such as Haagen Dazs Mulberry Sorbet and Cream.

Make the Mulberry sauce:
1. In a food processor fitted with the metal chopping blade, combine the Mulberries, sugar, Chambord, and lemon juice. Process the mixture for 30 to 45 seconds, or until smooth. Strain the puree through a fine-meshed sieve into a small bowl. Cover with plastic wrap and refrigerate for at least 1 hour, until chilled.

Assemble the sundaes:
1. In a chilled 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the cream, sugar, and vanilla at medium-high speed until slightly stiff peaks begin to form. Transfer the cream to a pastry bag fitted with a star tip (such as Ateco #7) and refrigerate the cream until ready to use.

2. Spoon about l 1/2 tablespoons of the Mulberry sauce into the bottom of a large sundae glass. Add 4 or 5 Mulberries. Coarsely crumble 2 amaretti cookies over the berries and drizzle with 1 teaspoon Chambord. Place a small scoop of the Mulberry sorbet and vanilla ice cream on top of the cookie layer. Drizzle about 1 1/2 tablespoons of the chocolate syrup over the scoop. Top with a scoop of chocolate ice cream and a drizzle of Mulberry sauce and 4 or 5 Mulberries. Coarsely crumble 2 more amaretti cookies over the berries and drizzle with 1 teaspoon Chambord. Top with a scoop of Mulberry sorbet and vanilla ice cream. Drizzle with some of the Mulberry sauce. Pipe a large rosette of whipped cream on top of the sundae and garnish with fresh Mulberries and an amaretti

cookie. Repeat this procedure to make 4 sundaes. Serve immediately.

4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.