This recipe is from Pillsbury and is quick and easy to make for a great summer treat!
Peanut Butter Sundaes-in-a-Cup
¼ cup peanut butter
2 TBSP butter or margarine, melted
1 TBSP light corn syrup
2 cups (1 pint) vanilla ice cream
4 tsp chopped dry-roasted salted peanuts
½ cup hot fudge topping
¼ cup whipped cream (optional)
4 maraschino cherries (optional)
In a small bowl, mix peanut butter, butter and corn syrup until well blended. Spoon ¼ cup ice cream into each of four 6-8 oz. clear plastic or paper cups. Top each with peanut butter mixture and peanuts. Spoon another ¼ cup ice cream into each cup; press down gently. Cover each cup with foil. Freeze 30 minutes or until ready to serve.
To serve, spoon 2 TBSP fudge topping into each cup. Top with whipped cream and a cherry.
¼ cup peanut butter
2 TBSP butter or margarine, melted
1 TBSP light corn syrup
2 cups (1 pint) vanilla ice cream
4 tsp chopped dry-roasted salted peanuts
½ cup hot fudge topping
¼ cup whipped cream (optional)
4 maraschino cherries (optional)
In a small bowl, mix peanut butter, butter and corn syrup until well blended. Spoon ¼ cup ice cream into each of four 6-8 oz. clear plastic or paper cups. Top each with peanut butter mixture and peanuts. Spoon another ¼ cup ice cream into each cup; press down gently. Cover each cup with foil. Freeze 30 minutes or until ready to serve.
To serve, spoon 2 TBSP fudge topping into each cup. Top with whipped cream and a cherry.
