Pick-Me-Up Sundae

YIELD: 12 sundaes

PORTION: 1 sundae

INGREDIENTS:

½ c. Hot Water

1 c. Instant Espresso Powder

3-1/2 c. J. Hungerford Smith® Mellocream Chocolate Fudge

2-1/4 c. Espresso Fudge, prepared per below recipe

36 4-oz. scoops Coffee Ice Cream

3 c. J. Hungerford Smith® Caramel Fudge

36 Donut Holes, glazed, skewered in sets of 3

36 Donut Holes, chocolate, skewered in sets of 3

6 c. Reddi-wip® Original Dairy Whipped Topping

84 Chocolate-Covered Espresso Beans

DIRECTIONS:

1. Espresso Fudge: Bring water to a boil and remove from heat. Add instant espresso to water and mix to form a smooth paste. Add Mellocream to paste and mix until well combined. Refrigerate until ready to use.

2. Swirl 3 tbsp. espresso fudge inside of sundae bowl. Place in freezer until ready to use.

3. Place 3 scoops coffee ice cream into sundae bowl. Top with 1/2 c. Reddi-wip® and drizzle with 1/4 c. Caramel Fudge.

4. Place one each of donut hole skewers into ice cream sundae. Garnish with 7 chocolate-covered espresso beans.