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1
Preheat oven to 325 degrees F. Grease large cookie sheet.
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2
Place 12 wonton-skin wrappers in one layer on sheet of waxed paper.
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3
With pastry brush, brush lightly with some melted margarine or butter and sprinkle with 1 teaspoon sugar.
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4
Turn wonton skins over; brush lightly with margarine and sprinkle with 1 teaspoon sugar.
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5
Place wonton skins on cookie sheet.
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6
Bake 10 to 12 minutes, turning them over once until golden on both sides.
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7
Remove to wire racks to cool.
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8
Repeat with remaining wonton-skin wrappers.
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9
If not using baked wonton skins right away, store in tightly covered container.
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10
Cut 4 small strawberries in half; reserve for garnish.
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11
Thinly slice remaining strawberries.
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12
On each of 8 dessert plates, place 1 baked wonton skin (or place all 8 on large platter); spread 2 tablespoons whipped topping on each.
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13
Arrange half of sliced strawberries on whipped topping; top with another baked wonton skin.
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14
Spread each with 2 tablespoons whipped topping; top with remaining sliced strawberries.
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15
Place remaining 8 wonton skins on top.
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16
Spoon a dollop of whipped topping on each and garnish with reserved strawberry halves.
