2 (10-ounce) packages frozen strawberries in syrup, thawed
1/4 cup sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
How to make it
Combine wafer crumbs and margarine. Press half of mixture on bottom of 9 x 9 x 2-inch pan.
In large bowl, combine sweetened condensed milk and vanilla. Fold in whipped cream. Pour over crust.
In blender or food processor, combine strawberries, sugar and lemon juice. Blend until smooth. Spoon half of mixture evenly over whipped cream mixture. Top with remaining crumb mixture. Cover and freeze for 6 hours, or until firm.
In small saucepan, combine remaining strawberry mixture and cornstarch. Cook and stir over medium heat until thickened. Cool. Chill.
To serve, cut into squares and serve with sauce. Freeze any leftover dessert; refrigerate any leftover sauce.