irections for your favorite brownie recipe to make the batter.
In a mixing bowl, stir slightly softened ice cream until smooth.
Spoon the ice cream into the pie crust and cover.
Place pie in freezer for several hours, until hard.
Remove pie from freezer and let stand for 10 minutes to soften.
Spoon strawberry topping onto serving plate.
Cut pie and place on top of strawberry topping.
Garnish with chocolate sundae syrup and other toppings, as desired.
Sprinkle with nuts and a cherry.
Return to freezer.
SAUCE:
Stir in sugar and butter in a saucepan over low heat until caramel-color; about 10 minutes.
Heat cream until warm.
Slowly stir in cream.
Boil 1 minute to thicken.
Let cool.
TO ASSEMBLE SUNDAE:
Put scoops of ice cream into a bowl.
Drizzle with 2 tablespoons caramel sauce; sprinkle with hershey's candy.
Top with whipped topping and a cherry.
In a mixing bowl, stir slightly softened ice cream until smooth.
Spoon the ice cream into the pie crust and cover.
Place pie in freezer for several hours, until hard.
Remove pie from freezer and let stand for 10 minutes to soften.
Spoon strawberry topping onto serving plate.
Cut pie and place on top of strawberry topping.
Garnish with chocolate sundae syrup and other toppings, as desired.
Sprinkle with nuts and a cherry.
Return to freezer.
Bake cake as directed in a 9 x 13-inch pan.
Cool.
Use finger to punch holes in cake, about an inch apart.
Pour Eagle Brand milk evenly over cake.
Pour sundae topping over cake.
Put 8 ounces of Cool Whip on next and sprinkle crushed Heath bars on top.
Store in fridge.
pecial occasions with Smucker's Sundae syrup.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
ou have an ice cream sundae glass, place one scoop of
ompletely before placing in your sundae.
To Make Modeling Chocolate
This recipe has appeared in Joy since
First, lay a banana, cut lengthwise down the middle in the bottom of a small bowl.
Scoop out ice cream into bowl on top of banana.
Top one side of ice cream with pineapple topping, & the other side with the strawberry topping.
Drizzle with both chocolate and caramel syrups.
Sprinkle pecans all over the sundae.
Lastly, top sundae with cool whip and enjoy.
Slice or dice 1/2 of a banana. Place in bottom of large goblet or sundae dish.
Slice or dice 2 of the red ice cream cherries. Place on top of bananas.
Place 1 tablespoon chopped walnuts on top of cherries.
Top with small amount of whipped cream and fudge sauce.
Put one scoop of vanilla ice cream on top.
Repeat steps 1 thru 4 and then add second scoop of ice cream
Top with whipped cream, fudge sauce and 2 walnut halves.
You can make this sundae as large or small as you like. I sliced and diced my bananas.
Gently heat 3/4 lb mixed berries and sugar for 2-3 mins, stirring occasionally, until fruit has just softened. Let cool for 10-15 mins then add remaining fruit.
Distribute 1/3 of fruit between 4 tall sundae glasses. Add vanilla ice cream then another 1/3 fruit mixture. Add chocolate ice cream then top with remaining fruit. Top with raspberry sorbet and whipped cream. Garnish with fresh strawberries. Serve immediately.
mong the bowls. Sprinkle each sundae with 1 tsp cinnamon sugar
Place half of fruit in bottom of footed, glass dessert dish or small bowl.
Top with half the yogurt.
Arrange remaining fruit over yogurt.
Top with remaining yogurt.
Sprinkle cereal on top.
Set strawberry in center, as with a sundae.
Serve immediately.
Begin recipe just before serving.