Tiny Hot Fudge Sundae Cups the Editors of Publications International, Ltd.
Tiny Hot Fudge Sundae Cups
Makes 3 dozen sundae cups
|1||package (18 ounces) refrigerated sugar cookie dough|
|1/3||cup unsweetened cocoa powder|
|5||to 7 cups vanilla ice cream|
|Hot fudge ice cream topping, colored sprinkles and aerosol whipped cream|
|9||maraschino cherries, cut into quarters|
- Preheat oven to 350°F. Spray outsides of 36 mini (1-3/4-inch) muffin pan cups with nonstick cooking spray. Let dough stand at room temperature about 15 minutes.
- Combine dough and cocoa in large bowl; beat until well blended. Divide dough into 36 equal pieces; shape each piece over outside of prepared muffin pan cup. Bake 10 to 12 minutes or until set. Cool on pans 10 minutes. Remove cups from pans; cool completely on wire racks.
- Fill each cooled cookie cup with 2 to 3 tablespoons ice cream. Drizzle with hot fudge sauce; top with sprinkles. Garnish each sundae cup with whipped cream and cherry quarter.
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