- 1/3 cup light corn syrup
- 1/4 cup peanut butter
- 4 scoops ice cream
- 1/2 cup salted cashews
- In a small bowl, combine the corn syrup and peanut butter until blended. Serve over ice cream; sprinkle with cashews. Yield: 4 servings.
Originally published as Peanut Butter Cashew Sundaes in Taste of Home August/September 2003, p16
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