Sprinkle Brownie Sundae Made with OREO Brownies

Sprinkle Brownie Sundae Made with OREO Brownies
12 servings, 1 sundae each


Ingredients Weights Measures
OREO Brownies - 12 each
BAKER'S Semi-Sweet Chocolate, melted 12 oz. 12 squares
multi-colored sprinkles 4.8 oz. 3/4 cup
vanilla ice cream 4.5 lb. 2-1/4 qt.
hot fudge ice cream topping, warmed 1.5 lb. -
whipped topping 6.75 oz. 2-1/4 cups
OREO Pieces-Small - 2 Tbsp.
maraschino cherries with stems 4.8 oz. 12 each


DIP brownies in melted chocolate, turning to evenly coat both sides of each. Top with sprinkles. Let stand at room temperature until chocolate coating is firm.

FOR each serving: Scoop 6 oz. ice cream into sundae glass; top with 2 oz. fudge topping, 3 Tbsp. whipped topping, 1/2 tsp. OREO Pieces and a cherry.

CUT 1 brownie diagonally in half. Use to garnish sundae.

Kraft Kitchens Tips

Prepare using chocolate ice cream.
Make Ahead
Dipped brownies can stand at room temperature up to 4 hours before cutting in half and using as directed.
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