From: Black Angus Steakhouse (locations in California, Alaska, Arizona, Washington, New Mexico and Hawaii). Yield: 1 cookie.

3 oz. fresh strawberries

1½ oz. fresh blackberries

1½ oz. fresh blueberries

1 oz. raspberry puree

8 oz. sugar cookie dough

1 scoop vanilla ice cream

1 sprig fresh mint

Clean strawberries, blackberries and blueberries and place in stainless steel bowl. Top with raspberry puree and mix gently to coat berries.

Place cookie dough in bottom of a pie tin. Cover with plastic wrap and gently press dough to spread evenly, covering inside of pie tin. Bake 12 minutes at 350°F until light golden brown. Do not overbake. Top with mixed berries, spreading berries across hot cookie. Top with 1 scoop vanilla ice cream.