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Ice Cream Puff Pull-Apart Sundae




Source of Recipe


KSL
Ice Cream Puff Pull-Apart Sundae

Ice Cream Puff Pull-Apart Sundae
Ingredients:

* 10-12 cream puff shells (try making your own, recipe below)*
* 1/2 gallon ice cream, flavor of choice
* 1 1/2 cups chocolate fudge or sundae sauce
* Maraschino Cherries
* 1/2 cup chopped nuts
* Whipped Cream

Method:

Lightly oil a 10-inch spring form pan; line with plastic wrap (sides of plastic wrap should drape over sides of pan) using multiple sheets as necessary to completely line pan; set aside.

Slightly soften ice cream. Cut top 1/3 off cream puffs, remove any soft dough from centers. Fill cream puffs with soften ice cream, place filled cream puffs in prepared pan, completely filling space on each layer and filling pan. Drizzle with chocolate fudge sauce. Freeze uncovered until frozen; wrap once frozen.

To serve, remove spring form pan and plastic wrap, place Pull-Apart Sundae on serving plate; drizzle with additional fudge sauce if desired. Top with whipped cream, maraschino cherry and sprinkle with chopped nuts. Break off individual cream puffs to enjoy.

Notes:

This fun twist on Pull-Apart recipe is a delicious cool summer time treat. Serves 10-12

* Cream Puff Recipe: Preheat oven to 400 degrees. Line large baking sheet with parchment paper; set aside. Combine 1-cup water, 1/2-cup butter, 1/8-teaspoon salt and 1-tablespoon sugar in medium saucepan. Cook over medium heat until butter melts and water comes to a boil. Add 1-cup flour all at once and rapidly stir until mixture pulls away from sides of pan, stir and cook 2 minutes. Remove from heat, add 4 eggs, 1 egg at a time, stirring until mixture is smooth; stir in 1-teaspoon vanilla. Drop by teaspoonful making 12 high mounds on prepared baking pans. Bake 25-30 minutes (do not open oven during first 15 minutes of baking). Turn off oven, remove cream puffs and make a slit in side of each puff; return cream puffs to oven and allow to cool 1-hour. Cool completely.