Peanut Butter Sundae Parfaits
Ingredients
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6 waffle or sugar cones
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Chocolate cake or brownies
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Chocolate chip cookies
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Blue Bunny Peanut Butter Panic Ice Cream
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Maraschino cherries, sprinkles or cupcake pompom topper for garnish
Preparation
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Break up waffle cones, chocolate cake or brownies and chocolate chip cookies into bite-size pieces and place in individual containers or cupcake cups. Or use favorite cake or cookie flavors to customize. Layer ice cream, waffle cone pieces, cake pieces and cookie pieces into mini parfait glasses, or any small glass or bowl. Garnish with Maraschino cherry, sprinkles or cupcake pompom topper.
Serves
Yield 10 to 12 sundae parfaits
Notes, Tips & Suggestions
Tip: Other fun mix-in ideas include pretzels, chocolate candies, marshmallows, graham crackers, fudge sauce or caramel sauce.
Mini Ice Cream Pies
Ingredients
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2 round pie crusts, thawed
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1 3 1/2-inch round cookie cutter
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10 2- to 3-inch scalloped tart shells
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3 cups chocolate chips
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Blue Bunny Bunny Tracks Ice Cream
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1/2 cup chopped peanuts
Preparation
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Preheat oven to 425°F. Roll out round pie crusts and use round 3 1/2-inch cookie cutter to cut out circles from pie dough. Round cookie cutter should be slightly larger than top of tart shell. Cut out 5 rounds from each pie crust. Grease tart shells and place pie dough rounds down into tart shells, carefully pressing dough into scalloped edges and bottom of tart shell. Pierce bottom of tart shell with fork to prevent it from baking too high. Bake tartlet shells for 8 to 9 minutes or until golden brown. Remove from oven and allow to cool before flipping out onto work surface. Melt chocolate chips in microwave-safe bowl or double broiler. Carefully dip scalloped edges of tart shells into chocolate and flip over to let cool. Scoop mini balls of ice cream into shells. Top with drizzle of warm, melted chocolate chips and garnish with chopped peanuts.
Serves
Yield 10 mini pies
