Raspberry Fudge Cordial Cupcakes

 8 large bakery chocolate cupcakes or homemade

1 container VELVET Raspberry Cordial Ice Cream

2 cups fresh raspberries or blackberries

1 jar hot fudge sauce, warmed

Chopped pecans

Whipped cream, if desired

 With a small ice cream scoop remove the center of cupcakes and place on cookie sheet.  Wash scoop.  Scoop the VELVET Raspberry Fudge Cordial into each hollowed-out cupcake.  Freeze.

 When ready to serve, remove filled cupcakes from freezer.  Allow to stand for 5 minutes.  Top with fresh berries and drizzle with hot fudge sauce and sprinkle with chopped pecans.  Add a dollop of whipped cream, if desired and serve.

 Makes 8 servings.



6 homemade or bakery Chocolate Chunk cookies

1 56-ounce container VELVET Max ‘n Erma's Chocolate Chip

          Cookie Dough Ice Cream

1 cup hot fudge sauce, warmed

2 sliced bananas, peel removed

1/2 cup chopped pecans


In six ice cream bowls, crumble one cookie into each bowl.  Top with a large scoop of VELVET Max ‘n Erma's Chocolate Chip Cookie Dough Ice cream.  Divide sliced bananas and chopped pecans and drizzle with warm hot fudge sauce.  Serves 6.