• 6 Ratings

Make one awesome dessert with just three simple steps. Slice a cupcake in half, fill with ice cream and drizzle with a cherry and pecan sauce.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Remove papers, if present, and slice cupcakes in half horizontally. Place cupcakes on a tray or baking sheet lined with parchment or waxed paper. Cover with paper; freeze for 1 hour. Line another tray or shallow baking pan with paper. Using a miniature ice cream scoop (#60, about 2 teaspoons), place 18 to 24 scoops of ice cream on prepared tray. Cover with paper; cover and freeze for 1 hour.

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  • Meanwhile, in small bowl combine chopped cherries, pecans and jam.

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  • 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.

Nutrition Facts

477 calories; 22 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 52 mg cholesterol; 316 mg sodium. 41 mg potassium; 66 g carbohydrates; 2 g fiber; 44 g sugar; 6 g protein; 243 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 1 mg iron;

Reviews

6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1