Whipped Peanut Butter Sundae Bowls

prep: 10MIN.
cook: 15MIN.
yield: 2 sundaes

Ingredients

    2 small flour tortillas (6-inch)

    Crisco® Original No-Stick Cooking Spray

    Cinnamon-sugar

    Vanilla or chocolate ice cream

    1 container Jif® Whips® Whipped Creamy Peanut Butter

    1 jar Smucker's® Hot Fudge Topping

Directions

  1. 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.
  2. BAKE 9 to 11 minutes or until lightly browned. Cool completely.
  3. SCOOP ice cream into tortilla cups. Top with peanut spread and hot fudge, if desired.

Nutrition

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%.

GIVE THESE A WHIRL

  • Peanut Butter and Naturally Flavored Maple Spread
  • Creamy Peanut Butter
  • Peanut Powder

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