Strawberry Sundae Dessert

1 8oz pkg chocolate wafers, finely crushed (2½ cups crumbs)
1/2 cup margarine, melted
1 14oz can Eagle® sweetened condensed milk
1 tbsp. vanilla
2 cups whipping cream, whipped
2 (10oz each) pkgs. frozen strawberries in syrup thawed
1/4 cup sugar
1 tbsp. lemon juice
2 tsp. cornstarch

Combine crumbs and margarine. Press half of the crumbs on bottom of 9" glass
baking pan. Set aside.

In large bowl, combine sweetened condensed milk and vanilla. Fold in whipped cream. Pour into prepared pan.

In blender or food processor, combine strawberries, sugar and juice; blend until smooth. Spoon 3/4 cup strawberry mixture gently over cream mixture.
Top with remaining crumb mixture. Cover and freeze 6 hours or until firm.

For sauce, in small saucepan, combine remaining strawberry mixture and cornstarch over medium heat; cook and stir until thickened. Cool and chill.

Cut dessert into squares; serve with sauce.

Freeze any leftover dessert; refridgerte any leftover sauce.