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Rachael Ray's Mexican Sundaes

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“This comes from her Open House cookbook and is a no brainer dessert. Please don't sub in any of the ingredients because they are made to go together to get the right flavor. This is a great end to a mexican meal. I made enchiladas, mexican salad and served this as a dessert. It was nice and light. Guests liked it a lot and talked about its unique flavor. It is not meant to be a heavy dessert. Yum-O. Enjoy. ChefDLH”
READY IN:
10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Drizzle a little honey in the bottom of each ice cream dish.
  2. Place a scoop of Vanilla bean ice cream on top.
  3. Drizzle scoops with a little more honey, just enought to glaze the scoops.
  4. sprinkle sundaes with salted Spanish peanuts and serve.

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