Load the sundaes with any topping your heart desires
| Created by | Spinneys |
| Prep time | 15 minutes |
| Serves | 4 |
| Cuisine | American |
| Special Occasion | Easter |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 1788 |
| Fat | 96.1g |
| Saturates | 37.5g |
| Protein | 23.9g |
| Carbs | 203.6g |
| Sugars | 95.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Using a hand mixer or stand mixer, whip the cream cheese, milk, icing sugar and vanilla extract to soft peaks. Place the mixture in a piping bag fitted with a star nozzle.
2
Roughly chop the walnuts.
3
To make the sundaes, divide the carrot and walnut cake between the Easter egg halves. Place 2 scoops of caramel ice cream in each egg half. Pipe the whipped cream cheese over the ice cream. Scatter over the chopped nuts followed by a small dollop of caramel sauce. Top with maraschino cherries and serve immediately.
