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- 6 purchased or homemade unfrosted chocolate cupcakes
- 2 - 3 cups chocolate chip ice cream
- 1 10 ounce jarmaraschino cherries, drained and chopped (1/2 cup)
- 1/3 cup chopped pecans, toasted
- 1/3 cup seedless raspberry jam
1. Remove papers, if present, and slice cupcakes in half horizontally. Place cupcakes on a tray or baking sheet lined with waxed paper. Cover with waxed paper; freeze for 1 hour. Line another tray or shallow baking pan with waxed paper. Using a miniature ice cream scoop (#60, about 2 teaspoons), place 18 to 24 scoops of ice cream on prepared tray. Cover with waxed paper; cover and freeze for 1 hour.
2. Meanwhile, in small bowl combine chopped cherries, pecans and jam.
3. For each serving, place cupcake bottom in a dessert dish. Top with 2 to 3 scoops of ice cream. Top with cherry mixture, cupcake top and remaining scoops of ice cream. Makes 6 servings.
- Servings Per Recipe 6,
- cal. (kcal) 477,
- Fat, total (g) 22,
- chol. (mg) 52,
- sat. fat (g) 7,
- carb. (g) 66,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 44,
- pro. (g) 6,
- vit. A (IU) 243,
- vit. C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- sodium (mg) 316,
- Potassium (mg) 41,
- calcium (mg) 81,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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