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Banoffee Sundae Cups

Banoffee Sundae Cups
  • Prep 20 min
  • Total 50 min
  • Servings 8
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.
December 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.

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

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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