Caramel Fudge Sundae

Ingredients (serves 4)

• 380ml can Nestle Caramel Top 'n Fill
• 1/2 cup thickened cream
• 1 litre Streets Blue Ribbon vanilla ice-cream
• 2 bananas, sliced
• 200g chocolate-coated peanuts or sultanas

Method

1. Place caramel and cream in a saucepan over medium-low heat. Using a balloon whisk, whisk until smooth. Reduce heat to low. Cook, stirring constantly with a wooden spoon, for 5 minutes or until sauce comes to the boil and thickens slightly (it should be a rich caramel colour). Remove from heat and allow to cool slightly.
2. Layer scoops of ice-cream, caramel sauce, banana and peanuts in serving glasses. Serve.

Notes

• 
  Don't leave caramel sauce unattended on stovetop as it will catch and burn