Ingredients:
- 1 scoop french vanilla ice cream (i prefer parlour in canada or dryers in usa)
- 2 tbsp chocolate chip cookie mix (i use pillsbury for convenience) or 2 tbsp pastry dough (i use pillsbury for convenience)
Directions:
- On a cookie sheet put 2 tbsp mounds of cookie dough- 1 mound per serving.
- Begin baking cookies according to directions on package or recipe.
- In a saucepan combine 1oz Grand Marnier for every 1/4 cup of caramel sauce.
- Simmer on low.
- Stir constantly.
- When the cookies have only 2 to 3 minutes remaining to bake, put the pecans in the oven to toast.*I always just use the same baking sheet.
- When cookies have finished baking assemble the dessert in the following manner: Place one cookie on one dessert plate.
- Put one scoop of ice cream on top of the cookie.
- Spoon caramel/ Grand Marnier mixture over the ice cream.
- Sprinkle pecans over entire dessert.
- Repeat for each serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.87 Kcal (414 kJ) | ||
| Calories from fat | 49.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.53g | 9% | |
|---|---|---|---|
| Cholesterol | 0.1mg | 0% | |
| Sodium | 23.4mg | 1% | |
| Potassium | 44.18mg | 1% | |
| Total Carbs | 11.16g | 4% | |
| Sugars | 3.22g | 13% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 1.72g | 3% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.6mg | 3% | |
| Calcium | 28.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 450.97 Kcal (1888 kJ) | ||
| Calories from fat | 227.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.22g | 9% | |
|---|---|---|---|
| Cholesterol | 0.45mg | 0% | |
| Sodium | 106.73mg | 1% | |
| Potassium | 201.52mg | 1% | |
| Total Carbs | 50.89g | 4% | |
| Sugars | 14.7g | 13% | |
| Dietary Fiber | 4.5g | 4% | |
| Protein | 7.85g | 3% | |
| Vitamin C | 0.6mg | 0% | |
| Iron | 2.8mg | 3% | |
| Calcium | 131.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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