- 1 jar (8 ounces) green maraschino cherries, undrained
- Vanilla ice cream
- 18 mint Andes candies
- Place cherries with juice in a blender; cover and chop. Spoon ice cream into bowls; top with cherries. Place six mints in a small microwave-safe bowl; microwave just until melted; stir until smooth.
- Transfer to a small resealable plastic bag. Cut a small hole in the corner of a pastry or plastic bag; squeeze melted chocolate over sundaes. Garnish with remaining mints. Yield: 6 servings.
Originally published as Festive Mint Sundaes in Quick Cooking November/December 1999, p20
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