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Christmas with Southern Living: Breyer's Chocolate Shortbread Sundae

Daytime

Published: December 2, 2009

Makes 6 servings
Hands-on Time: 20 min., Total Time: 28 min.

⅓ cup chopped pecans
4 cups BREYERS All Natural Vanilla Ice Cream
12 shortbread cookies
½ (4-oz.) semisweet chocolate baking bar, chopped
1 (11.75-oz.) jar hot fudge topping, warmed
Garnish: maraschino cherries (with stems)

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

2. Scoop vanilla ice cream into 6 (8-oz.) serving bowls. Arrange 2 cookies on sides of ice cream in each bowl. Sprinkle with chopped chocolate and pecans; top with desired amount of hot fudge topping. Serve immediately. Garnish, if desired.

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