Pecan Pie Sundae Cups


Prep time

15 min

Makes

4 servings

Share

Print

Ingredients

  • 4 waffle cone tulip cups
  • 1/2 cup (125 mL) caramel ice cream topping
  • 4 medium scoops Breyers® Classic French Vanilla, (about 500 mL)
  • 1/4 cup (50 mL) toffee-covered pecan pieces
  • 1/3 cup (75 mL) chocolate ice cream topping

Directions

  1. Place waffle cups on dessert plates with rims. Spoon 15 mL caramel ice cream topping in bottom of each cup. Top with 1 scoop Breyers® Classic French Vanilla. Sprinkle with toffee pieces, dividing evenly.

  2. Drizzle remaining caramel topping and chocolate topping in crosshatch pattern across ice cream and plate. Serve immediately.

 
         

What customers think