1.5 cups of Irresistibles Pecan Clusters chopped to small pieces
1 cup of caramel sauce
1/2 cup of chocolate sauce warmed slightly in the microwave
4 maraschino cherries with stems attached
Tips: Refrigerate pecan clusters for easier chopping.
Place the ice cream in a bowl and let soften for 5 minutes. Fold in the chopped pecans clusters with spoon. Working quickly, add the caramel and mix just enough to create a marble effect. Transfer to a container, seal and freeze for about 2 hours.
Scoop the ice cream into 4 sundae dishes. Drizzle with the warm chocolate sauce. Garnish each sundae with a cherry, or personalize each sundae with a different shaped chocolate hazelnut seashell for a real treat.