Upside-Down Sundaes - cooking recipe

Ingredients

6 balls vanilla ice cream
1 c. chopped peanuts
1 (3 3/4 or 4 oz.) pkg. regular butterscotch pudding mix
2/3 c. dark corn syrup
1/3 c. chunk-style peanut butter
1 3/4 c. milk

Preparation

Roll ice cream balls in peanuts to coat; freeze until firm. Meanwhile, combine pudding mix, corn syrup and peanut butter. Gradually stir in milk.
Cook, stirring constantly, until thickened and bubbly.
Cook 2 minutes longer.
Pour a generous amount of pudding mixture into individual dessert dishes.
Set peanut-covered ice cream ball atop.
If desired, garnish with frozen whipped dessert topping, thawed.
Serves 6.