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.

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

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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.