How to Make Betty's giant chocolate chip cookie sundae
Are you looking for the perfect after dinner treat to serve your family? Check this out! No one can resist the taste of chocolate chip cookies and when you combine them with ice cream, it's a win win! Betty will show you how to make this decadent and delicious dessert in no time!
You Will Need:
*leftover chocolate chip cookie dough
*cooking oil spray
*3 scoops vanilla bean ice cream
*hot fudge sauce from a jar, to taste
*whipped topping, to taste
*chopped pecans, to taste
*1 stemmed maraschino cherry
Spray a small round Pyrex baking dish with cooking oil spray.
Take a fairly large amount of cookie dough and place it in the baking dish, spreading it evenly over the bottom, about 1/2-inch thick.
Bake at 350 degrees for about 15 minutes, or until done all the way through. Be careful not to burn the edges.
Remove from the oven when done, and let it cool for about 2 minutes in the dish or pan. Place your big cookie on a serving dish that is large enough for the cookie, plus some other ingredients. When the cookie is still slightly warm, you may assemble your sundae.
To make the sundae cookie, place three scoops of vanilla bean ice cream in a triangle on the top of the warm cookie.
Heat your hot fudge sauce in the microwave, checking it every 15 seconds or so.
When the hot fudge sauce is liquified, pour your desired amount over the top of the ice cream scoops. It will slide a bit, because it will melt the ice cream somewhat and make it slippery.
Now, squirt your desired amount of Reddi Wip on top, and sprinkle your desired amount of pecans over the Reddi Wip.
Place 1 stemmed maraschino cherry at the very top and serve while the ice cream is cold and the hot fudge sauce is hot!