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Banoffee Sundae Cups

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Banoffee Sundae Cups
  • Prep 20 min
  • Total 50 min
  • Servings 8
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Have your crescent cup and eat it, too! Filled with the best parts of a classic dessert, this ice cream sundae will surely impress family and friends.
Dec 11, 2017

Ingredients

  • 2 cans (each 235 g) Pillsbury™ Crescent Rolls
  • 4 cups (1 L) French vanilla ice cream
  • 2 ripe bananas, sliced
  • 3/4 cup (175 mL) toasted pecans, chopped
  • 4 digestive cookies, crumbled
  • 1 cup (250 mL) prepared caramel sauce, warmed

Steps

  • 1
    Preheat oven to 375°F (190°C). Separate dough into 8 rectangles; press perforations to seal. Cut dough into 1-inch (2.5 cm) strips.
  • 2
    Grease 6-cup jumbo muffin tin. Arrange strips of dough in bottom and wrap around edge of 4 muffin cups, making sure to patch around the top so entire cup is covered in dough. Bake, in 2 batches, for 12 to 15 minutes or until golden brown. Let cool completely in muffin tin; remove from muffin cups and turn right side up for filling.
  • 3
    Fill each sundae cup with two small scoops of ice cream and top with sliced bananas, pecans and crumbled cookies. Drizzle with warm caramel sauce before serving.

Expert Tips

  • Tip 1
    To toast pecans: Place pecans on baking sheet and toast in 350°F (180°C) oven for 5 minutes. Let cool completely and chop.
  • Tip 2
    For a s’mores version, fill sundae cups with crushed graham crackers, melted chocolate and mini marshmallows.

Nutrition Information

640 Calories, 31g Total Fat, 10g Protein, 82g Total Carbs, 46g Sugars

Nutrition Facts

Serving Size: 8
Calories
640
Total Fat
31g
Saturated Fat
10g
Cholesterol
25mg
Sodium
630mg
Total Carbs
82g
Dietary Fiber
3g
Sugars
46g
Protein
10g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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