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Recipe courtesy of Nancy Fuller

Ice Cream Sundae with Homemade Caramel Sauce

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
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Cookies 'n' Cream Crumbs:

Caramel Sauce:


  1. Spoon two large scoops of ice cream into each of four dessert bowls. Divide the chopped peanuts between the bowls; then sprinkle each with some cookie crumbs, drizzle with some caramel sauce, and top with a dollop of whipped cream. Serve.

Cookies 'n' Cream Crumbs:

Yield: 3 cups
  1. Preheat the oven to 350 degrees F.
  2. Add the sandwich cookies to a food processor and pulse to coarse crumbs. Spread the crumbs out evenly on a baking sheet and drizzle with the melted butter. Bake for 10 minutes. Let cool completely. Use crumbs as an ice cream topping, for crunch.

Caramel Sauce:

Yield: 1 1/2 cups
  1. Combine the brown sugar, butter, cream and salt in a medium saucepan. Stirring constantly, bring to a simmer over medium heat and cook until the mixture is smooth and saucy, about 5 minutes.
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