Toast the nuts over low heat in a small pan. Warm the chocolate-hazelnut spread in the microwave until it has the consistency of hot fudge sauce, 40 seconds to 1 minute.
In sundae cups or small bowls, layer ice cream with sliced cookies, toasted nuts and chocolate-hazelnut sauce. Garnish with a twist of whipped cream from a canister.
Photograph by Andrew Mccaul
Recipe courtesy of Rachael Ray for Food Network Magazine
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