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Hot Fudge Brownie Cups

  • Prep 20 min
  • Total 20 min
  • Servings 6

Cookie dough from Pillsbury® makes really easy cups for these sundaes! MORE + LESS -

Ingredients

6
Pillsbury™ Ready To Bake!™ refrigerated hot fudge brownie cookies (from 14-oz package)
3/4
cup vanilla ice cream
1
small banana, cut into 12 slices, slices cut in half
6
teaspoons chocolate topping
About 1 cup whipped cream topping (from aerosol can)
6
maraschino cherries (with stems)

Steps

Hide Images
  • 1
    Heat oven to 350°F. Spray 6 regular-size muffin cups with cooking spray. Flatten each cookie slightly into 3-inch circle. Press in and up sides of muffin cups.
  • 2
    Bake 13 to 17 minutes or until edges are set. Immediately press indentation into each with end of wooden spoon. Run knife around edges of cups to loosen; cool in pan 15 minutes. Remove from pan to cooling rack; cool 10 minutes.
  • 3
    Fill each cup with 2 tablespoons ice cream; top with 4 banana pieces, 1 teaspoon chocolate topping, whipped topping and maraschino cherry. Serve immediately.

Expert Tips

  • Chocolate fudge topping can be substituted for the chocolate topping if you prefer.
  • Any flavor of ice cream can be substituted for the vanilla.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
100
% Daily Value
Total Fat
12g
18%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
150mg
6%
Potassium
125mg
4%
Total Carbohydrate
34g
11%
Dietary Fiber
1g
3%
Sugars
11g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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