NUTTER BUTTER Tropical Sundae

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  • 10 min prep
  • 10 min total
  • Makes 1 serving.

NUTTER BUTTER Tropical Sundae Recipe


  • 2 NUTTER BUTTER Cookies (peanut shape), divided
  • 2 Tbsp. salted caramel topping
  • 1 fresh jalapeño pepper slice
  • 1/2 tsp. lime juice
  • 1/2 cup coconut ice cream
  • 1 maraschino cherry


  • Cut  1 cookie crosswise in half. Reserve 1 cookie half for garnish. Chop whole cookie and remaining cookie half.
  • Combine  caramel topping, jalapeño slice and lime juice in microwaveable bowl. Microwave on HIGH 30 to 45 sec. or until heated through; stir. Cool 2 min.
  • Place  half the chopped cookies in ice cream sundae dish; top with ice cream, caramel topping mixture and remaining chopped cookies.
  • Garnish  with cherry and reserved cookie half.

Recipe Tips

Size WiseEnjoy a serving of this rich-and-indulgent treat on special occasions.

For a Spicier SundaeFor more heat, chop the jalapeño pepper slice before using (with the seeds) as directed. Or, prepare using 2 jalapeño pepper slices.

Special ExtraServe with a lime wedge or slice to squeeze over sundae.


Nutrition Information

Makes 1 serving.

Nutrition per serving:

    • Calories 510 
    • Total fat 21 g
    • Saturated fat 11 g
    • Cholesterol 80 mg
    • Sodium 280 mg
    • Carbohydrate 75 g
    • Dietary fiber 1 g
    • Total sugars 56 g
    •     Includes added sugars n/a
    • Protein 6 g
    • Vitamin A 6 %DV
    • Vitamin C 4 %DV
    • Vitamin D n/a
    • Calcium 15 %DV
    • Iron 4 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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