Whipped Peanut Butter Sundae Bowls
2 small flour tortillas (6-inch)
Crisco® Original No-Stick Cooking Spray
Vanilla or chocolate ice cream
1 container Jif® Whips® Whipped Creamy Peanut Butter
1 jar Smucker's® Hot Fudge Topping
- HEAT oven to 350°F. Coat tortillas with no-stick spray and cinnamon-sugar on each side. Turn a 12-cup muffin tin upside down. Press each tortilla in the space between 4 cups to form a bowl.
- BAKE 9 to 11 minutes or until lightly browned. Cool completely.
- SCOOP ice cream into tortilla cups. Top with peanut spread and hot fudge, if desired.
Serving Size (1 of 2 sundaes), Calories 400 (Calories from Fat 200), Total Fat 22g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 30mg, Sodium 150mg, Total Carbohydrate 42g (Dietary Fiber 4g, Sugars 19g), Protein 9g; Percent Daily Value*: Vitamin A 6%, Vitamin C 0%, Calcium 15%, Iron 10%.