teaspoon ground cinnamon
4 ounce refrigerated ready-to-use crepes (5)
tablespoons butter, melted
rectangular half-gallon carton Neapolitan ice cream
recipe Sweetened Whipped Cream
11 3/4 ounce jar hot fudge ice cream topping, warmed
- Preheat oven to 375 degrees F. Grease 2 large baking sheets; set aside. In small bowl stir together sugar and cinnamon. Brush both sides of crepes with butter and sprinkle with sugar mixture. Cut each crepe into quarters and arrange on two large baking sheets. Bake 1 baking sheet at a time for 3 to 4 minutes or until lightly browned. Cool on sheets. Remove and set aside. (Note: Handle baked crepes gently; they are delicate and do break easily.)
- Cut ice cream crosswise into 10 slices; halve slices crosswise again. To serve, layer crepe pieces and ice cream slices in bowls. Add sweetened whipped cream and cherries. Pass hot fudge ice cream topping. Makes 10 servings.
Sweetened Whipped Cream
cup whipping cream
tablespoons powdered sugar
- In chilled large mixing bowl use large whisk or electric mixer to beat whipping cream, powdered sugar, and vanilla until stiff peaks form. Makes 2 cups.
Nutrition Facts(Neapolitan Sundaes)
- Per serving:
- 254 kcal cal.,
- 13 g fat
- (8 g sat. fat,
- 1 g monounsatured fat),
- 55 mg chol.,
- 113 mg sodium,
- 45 g carb.,
- 26 g sugar,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet