Strawberry Streusel Sundaes


  • ¼ cup (1/8 lb.) butter or margarine
  • ¼ cup firmly packed brown sugar
  • Gingersnap cookies (optional)
  • 1 quart strawberry-sour cream ice cream (see notes)
  • 1/3 cup coarsely chopped pecans
  • 2 ½ cups quartered strawberries

1. Scoop firm ice cream into bowls (1- to 1 1/2-cup size). Place in freezer. 2. In a 2- to 3-quart pan over medium heat, stir pecans in butter until golden beneath skins, 3 to 5 minutes. Add brown sugar and stir until incorporated into butter, about 30 seconds. Remove from heat and gently stir in...

View full recipe at My Recipes


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