Ingredients

• 1/2  cup hot fudge-flavored ice cream topping
• 1  to 2 Tbsp. crème de cacao or 1 tablespoon coffee liqueur or peanut butter
• 2  giant waffle ice-cream cones or bowls or 4 regular waffle cones
• 2  cups tin roof sundae ice cream, coffee ice cream, Dulce de Leche caramel ice cream, caramel swirl ice cream or favorite flavor ice cream
• 1/2  cup sliced banana or quartered strawberries
• 2  Tbsp. chopped chocolate-covered peanut butter cups

Directions

1. In a heavy small saucepan, stir ice cream topping and crème de cacao over medium-low heat until smooth. Remove saucepan from heat. Place each waffle cone in a tall cup or bowl. Scoop ice cream into cones. Top with banana slices. Drizzle with chocolate-peanut-butter sauce. Top with chopped peanut butter cups. Makes 2 large or 4 small servings.