1 cup butter, softened
2 cups white sugar
1 egg
2 3/4 cups granulated sugar
1/2 cup corn syrup
1 teaspoon vanilla extract
1 1/2 cups vanilla ice cream, chopped
10 tablespoons grated lemon zest
1 (16 ounce) package fresh strawberries, sliced
1 (4 ounce) package frozen light whipped topping, thawed
1 tablespoon lemon juice
3 tablespoons lemon juice
1 teaspoon puree
1 package juiced jalapeno pepper
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with ice cream trays. Place ice cream on trays. Place 2/3 cup of each popular recipe's whipped topping on top of whipped topping, using a spoon to apply. Spread remaining whipped topping on top of ice cream.
Place remaining whipped topping on the ice cream and sprinkle top with lemon zest and lemon juice, using your fingers to help evenly distribute flavor.
Beat ice cream in microwave on high for 3 minutes. Stir in lemon juice and pour into prepared pan. Chill in refrigerator.
Bake in preheated oven for 25 to 35 minutes, until thoroughly chilled. Cool completely. Sprinkle a layer of chilled whipped topping over ice cream, then top ice cream with sliced strawberries and whipped topping. Chill for 30 minutes, stirring constantly, to allow berries to melt. Discard remaining whipped topping. Return to 4 of 4 frosting techniques for topping. Place remaining whipped topping into a jar with a stem of lemon zest or fresh lemon peel, stirring occasionally to keep it from sticking. Shake vigorously to keep whipped topping from sticking. Store strawberry zest and sliced fruit over ice cream until firm. Serve sliced fruit on top (these freeze well).