- 1 cup crumbled brownies
- 4 scoops chocolate chip mint ice cream
- 1/2 cup hot fudge ice cream topping
- 1/4 cup chopped mint Andes candies
- Place brownies in individual dishes. Top with ice cream and hot fudge. Sprinkle with chopped mints. Yield: 4 servings.
Originally published as Peppermint Fudge Sundaes in Taste of Home Meals in Minutes Calendar Annual 2003, p7
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