Ingredients

• 4  giant waffle ice cream cones
• 1  quart mint or pistachio ice cream
• 1  12-oz. jar dark chocolate or fudge ice cream topping or 1/2 cup of the Berry Sauce
•   Fresh raspberries, blackberries and/or blueberries
•   Fresh mint leaves

Directions

Place each waffle cone in a tall cup or bowl. Scoop ice cream into cones. Top with ice cream topping or Berry Sauce.

Add berries to top of sundae. Sprinkle with mint leaves. Makes 4 sundaes

Berry Sauce: In a medium saucepan stir together one, 12-ounce package frozen unsweetened raspberries, 1 cup fresh or frozen blackberries, 1 cup fresh or frozen blueberries, and 1/2 cup sugar over medium heat. Bring to boiling. Reduce heat. Simmer, uncovered, until thickened, about 15 minutes. Remove from heat; cool slightly. Place berry mixture in blender and cover; blend or process until smooth. Store leftover sauce, tightly covered, up to two weeks in refrigerator. Makes 2 cups.