Vanilla Caramel Sundae

1. 1

   Heat a small frying pan; add the chopped pecan nuts and dry fry for 1 - 2 minutes. Cool.

2. 2

   Crumble the wafer biscuits into a small bowl, toss in the nuts and mix. Reserve 4 teaspoons of the mix for decoration.

3. 3

   Slice the bananas, place in a bowl with the lemon juice and combine together so the bananas are coated in the lemon juice.

4. 4

   Place half the bananas in the base of each sundae glass, drizzle over 1 1/2 teaspoons of caramel sauce, top with half the biscuit mix, repeat.

5. 5

   Scoop a ball of Carte D'Or Vanilla Ice Cream and place on top of the last layer of biscuits.

6. 6

   Top with a dollop of whipped cream.

7. 7

   Serve each sprinkled with the biscuit nut mix and drizzled with an extra tablespoon of caramel sauce (optional).

* Per serving · 4 servings · Values may vary.

No additional tips available.