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
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.
OVER THE TOP" CHOCOLATE CHIP COOKIE DOUGH SUNDAE
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.