In medium saucepan, cook strawberries and preserves over medium heat 8 minutes or until strawberries are very tender, stirring frequently; transfer to bowl and cool completely. Makes about 2 cups.
Prepare biscuits as label directs, sprinkling with sugar before baking; let cool. Cut each biscuit into 4 pieces.
In 8 (12-ounce) sundae glasses, layer 3 pieces biscuit, half the strawberry mixture, ice cream, Irish cream, remaining pieces biscuit, remaining strawberry mixture and whipped topping.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.
