miniature peppermint ice cream sundaes

Ingredients:

12 peppermint Oreo cookies (such as Trader Joe’s Candy Cane Joe-Joe’s)

1 pint peppermint stick ice cream

1 cup hot fudge sauce

4 ounces peppermint bark

24 2-3 ounce plastic cups or dishes

24 miniature plastic spoons

Directions:

Put a small rimmed metal baking sheet in the freezer.

Place the peppermint Oreos in a large Ziploc bag and seal. With a Wooden spoon break the cookies into large crumbles. Set aside. (This can be done a day in advance).

Roughly chop the peppermint bark. Place in a small Ziploc bag and set aside. (This can be done a day in advance).

Using a small ice cream scoop, spoon out 24 small scoops of ice cream onto the chilled tray. Cover with plastic wrap and immediately return to the freezer. (This can be done a few hours ahead of time).

Place a spoonful of cookie crumbles in each small dish. (If done earlier in the day, cover the dishes with a sheet of plastic wrap).

Right before serving, warm the hot fudge sauce in the microwave on 50% power just until it turns to liquid, taking care to stir so that it does not burn or boil.

Place one small scoop of ice cream on top of the cookie crumbles, drizzle with hot fudge sauce, sprinkle with chopped peppermint bark, insert a miniature spoon, place on a tray and serve immediately.

Makes 24