Festive Mint Sundaes Recipe
These sundaes are reminiscent of the special dessert served at ladies' club meetings I attended when we lived in Mississippi.—Carole Martin, Tallahassee, Florida
- 1 jar (8 ounces) green maraschino cherries, undrained
- Vanilla ice cream
- 18 mint Andes candies
- 1. 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.
- 2. 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.
1 each: 135 calories, 3g fat (2g saturated fat), 0 cholesterol, 3mg sodium, 33g carbohydrate (31g sugars, 1g fiber), 1g protein.
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