Chocolate Nut Sundae Cups Recipe
Ingredients
| 1 3 3/4-ounce package chocolate fudge-flavored whipped dessert mix | ||
| Pecans | 1/4 Cup (16 tbs), chopped | |
| 1 jar butterscotch topping | ||
| Pecans | 1/3 Cup (16 tbs), broken | |
| Vanilla ice cream | ||
Directions
Prepare dessert mix with milk and water as directed on package.
Chill till almost set, 45 minutes to 1 hour.
Stir; fold in the 1/4 cup chopped nuts.
Drop onto waxed paper-lined baking sheet in about 1/2 cup portions.
Make a depression in center of each with spoon to make cups to hold a scoop of ice cream.
Freeze 2 to 3 hours, or till firm.
Before serving, heat butterscotch topping slightly.
Stir in broken pecans.
Place a scoop of vanilla ice cream in each chocolate cup.
Top with warm butterscotch topping.
If desired, garnish with pecan halves.
Chill till almost set, 45 minutes to 1 hour.
Stir; fold in the 1/4 cup chopped nuts.
Drop onto waxed paper-lined baking sheet in about 1/2 cup portions.
Make a depression in center of each with spoon to make cups to hold a scoop of ice cream.
Freeze 2 to 3 hours, or till firm.
Before serving, heat butterscotch topping slightly.
Stir in broken pecans.
Place a scoop of vanilla ice cream in each chocolate cup.
Top with warm butterscotch topping.
If desired, garnish with pecan halves.
Chef
