Banoffee Sundae Cups

Prep Time: 20 min
Total Time: 50 min
Servings: 8

Have your crescent cup and eat it, too! Filled with the best parts of a classic dessert, this ice cream sundae will surely impress family and friends.


  • 2 cans (8 count each) Pillsbury™ refrigerated Original Crescents
  • 4 cups (1 L) French vanilla ice cream
  • 2 ripe bananas, sliced
  • 3/4 cup (175 mL) toasted pecans, chopped
  • 4 digestive cookies, crumbled
  • 1 cup (250 mL) prepared caramel sauce, warmed


  1. Preheat oven to 375°F (190°C). Separate dough into 8 rectangles; press perforations to seal. Cut dough into 1-inch (2.5 cm) strips.
  2. Grease 6-cup jumbo muffin tin. Arrange strips of dough in bottom and wrap around edge of 4 muffin cups, making sure to patch around the top so entire cup is covered in dough. Bake, in 2 batches, for 12 to 15 minutes or until golden brown. Let cool completely in muffin tin; remove from muffin cups and turn right side up for filling.
  3. Fill each sundae cup with two small scoops of ice cream and top with sliced bananas, pecans and crumbled cookies. Drizzle with warm caramel sauce before serving.

Expert Tips

  • To toast pecans: Place pecans on baking sheet and toast in 350°F (180°C) oven for 5 minutes. Let cool completely and chop.
  • For a s’mores version, fill sundae cups with crushed graham crackers, melted chocolate and mini marshmallows.