2011 Georgia National Fair Peanut Recipe Contest Winners
2nd place: Karen Slaughter, Warner Robins, Ga.
Elvis Sundae Special
1 - 8 oz. cream cheese, softened
1 cup powered sugar
2 teaspoons vanilla extract
1 cup creamy peanut butter
2 8 oz. container cool whip topping, divided
1 12 ¼ oz. jar caramel ice cream topping
½ cup maple syrup
3 bananas, sliced ¼”
¼ cup orange juice
1 box Keebler waffle bowls (10 Cups)
Pam Non-stick spray
1 cup Hershey chocolate syrup chopped
¾ cup honey roasted peanuts, chopped
10 maraschino cherries
Garnish as desired
In a medium size bowl cream together cream cheese, powdered sugar and vanilla; add peanut butter then stir in 1 container of cool whip topping. Refrigerate at least 2 hours then freeze for 1 hour or longer before serving. (Freezing makes the scoops look better in serving, as well as keeping it colder during serving. The mixture does not need to be frozen to eat.)
In a medium sized jar combine caramel topping and maple syrup. Place lid on jar and shake, set aside. Dip bananas into orange juice, this will prevent browning. Put on paper towel to drain excess fluid. Place in shallow container and pour mixture of caramel and maple syrup over bananas. Cover till ready to use.
To assemble sundaes spray a cookie dough scoop with non-stick spray. Place 3 scoops into each waffle bowl, followed by 3-5 slices of bananas with some syrup, drizzle with chocolate syrup, a dollop of whipped topping, sprinkle with a generous tablespoon of peanuts and topped off with a cherry and pretzel.