Berries Over Ice Cream - cooking recipe

Ingredients

16 ounces fresh strawberries (2 1/2 cups, rinsed)
1 cup fresh blueberries (rinsed)
1 tablespoon sugar
1 tablespoon water
1/2 teaspoon pure vanilla extract
2 cups butter pecan ice cream, divided into 4 portions
12 Pepperidge Farm Bordeaux cookies
Reddi-wip topping (optional) or Cool Whip (optional)

Preparation

Remove stem caps from strawberries. Slice strawberries thinly and combine with blueberries in medium bowl. Stir in sugar, water, and vanilla.
Place ice cream in four serving bowls; arrange 3 cookies around edge of each bowl. Spoon berries over ice cream. (Add whipped topping, if desired.) Serve right away.