Crunchy Nutty Ice Cream Sundaes

Ingredients

• 1 pint vanilla ice cream

Instructions

1. Prepare the peanut butter sauce and coconut crunch. Spoon sauce over scoops of vanilla ice cream; sprinkle with coconut crunch and serve immediately.

Peanut Butter Sauce

• 1 cup REESE’S Peanut Butter Chips
• 1/3 cup milk
• 1/4 cup whipping cream
• 1/4 teaspoon vanilla extract

1. Melt the peanut butter chips with the milk and whipping cream in a medium saucepan over low heat, stirring constantly, until the chips are melted. Remove from heat and stir in vanilla. Cool to room temperature. Makes 1 cup sauce.

Coconut Crunch

• 1/2 cup MOUNDS Sweetened Coconut Flakes
• 1/2 cup chopped nuts
• 1 tablespoon butter or margarine

1. Heat oven to 325°F (165°C). Combine the coconut flakes, chopped nuts, and butter in a shallow baking pan. Toast in the oven, stirring occasionally, for 6 to 8 minutes or until the butter is melted and the mixture is very lightly browned. Watch carefully so it does not burn. Cool to room temperature. Makes about 1 cup.