Elizabeth Alston, prolific cookbook author on desserts and baked goods such as "Simply Cakes" and "Biscuits and Scones," brings back a favorite treat in an impressive, new, and very tasty format.

• 2 lbs. Driscoll's strawberries
• 2 cups whipping cream
• 1/4 cup sugar
• 64 chocolate wafer cookies

Rinse, drain and hull berries. Pulse 3/4 of the berries in food processor until finely chopped. Or mash with fork or pastry blender. Combine sugar and cream in chilled mixing bowl and whip until stiff. Add berries and whip briefly until berries are well combined.

Spread 2 Tbs. of filling over bottom of a 9x9 inch by 2 inch pan. Arrange wafers over top, overlapping if necessary to fit. Spread 1-1/2 cups strawberry cream evenly over wafers. Repeat layers three more times. Cover pan with lid, foil or plastic wrap. Cover and refrigerate any remaining strawberry cream. Refrigerate overnight. Cut squares to serve, top with remaining strawberry cream. Decorate with remaining berries.

This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.

Per serving: calories 236, fat 14.6g, 54% calories from fat, cholesterol 41mg, protein 2.5g, carbohydrates 25.3g, fiber 2.1g, sugar 6.6g, sodium 151mg, diet points 6.0.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.3, Bread: 0.0, Lean meat: 0.0, Fat: 2.6, Sugar: 1.4, Very lean meat protein: 0.0

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