Chocolate-Shortbread Sundae

Name: Chocolate-Shortbread Sundae
Ingredients: 1/3 cup chopped pecans; 4 cups BREYERS All Natural Vanilla Ice Cream; 12 shortbread cookies; 1/2 (4-oz.) semisweet chocolate baking bar, chopped; 1 (11.75-oz.) jar hot fudge topping, warmed; Garnish: maraschino cherries (with stems)

6 ingredients

2 steps

Ingredients

1/3 cup chopped pecans
4 cups BREYERS All Natural Vanilla Ice Cream
12 shortbread cookies
1/2 (4-oz.) semisweet chocolate baking bar, chopped
1 (11.75-oz.) jar hot fudge topping, warmed
Garnish: maraschino cherries (with stems)

Directions

1

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
2

Scoop vanilla ice cream into 6 (8-oz.) serving bowls. Arrange 2 cookies on sides of ice cream in each bowl. Sprinkle with chopped chocolate and pecans; top with desired amount of hot fudge topping. Serve immediately. Garnish, if desired.