- 2 cups pistachio gelato or pistachio ice cream
- 4 miniature meringue cookies or vanilla wafers
- 4 teaspoons chocolate syrup
- 1/4 cup finely chopped pistachios
- Scoop gelato into four dessert dishes. Top each with a cookie and drizzle with chocolate syrup. Sprinkle with pistachios. Yield: 4 servings.
Originally published as Pistachio Meringue Sundaes in Simple & Delicious June/July 2011, p23
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