4 gingersnap cookies
4 scoops vanilla ice cream (about 1/4 cup)
1 cup (6 ounces) semisweet chocolate chips
1 teaspoon shortening
Orange and purple Halloween sprinkles
1. Place gingersnaps in a single layer on a waxed paper-lined baking sheet; top each with a scoop of ice cream. Freeze until firm.
2. In a small microwave-safe bowl, melt chocolate and shortening; stir until smooth.
3. Remove one dessert at a time from the freezer. Dip in melted chocolate; top with sprinkles. Freeze until serving. Repeat with remaining desserts.
Yield: 4 servings
You can use this recipe for all different kinds of occasions. Simple dessert the kids LOVE!!!
"You can never get a cup of tea large enough or a book long enough to suit me." — C.S. Lewis
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