Recipe by MyRecipes February 2006

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Yield:
4 Servings
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Ingredients

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Directions

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  • In a medium skillet, melt butter and sugar over medium-high heat. Add pineapple and bananas and cook until bubbly, about 2 minutes. Remove from heat; stir in rum.

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  • Scoop 1/3 cup each coffee ice cream and vanilla-fudge ice cream into each of 4 sundae dishes. Spoon warm fruit sauce, and, if desired, candied pecans and whipped cream on top.

Nutrition Facts

565 calories; fat 30g; saturated fat 19g; protein 5g; carbohydrates 63g; fiber 2g; cholesterol 114mg; sodium 94mg.
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