Big Chocolate Chip Sundae Cookie
Instructions
1. Spray a small round Pyrex baking dish with cooking oil spray.
2. Take a fairly large amount of cookie dough and place it in the baking dish, spreading it evenly over the bottom, about 1/2-inch thick. (You may make a 1/2-inch thick circle about 6 inches across and place it on a baking pan that has been sprayed with cooking oil spray, if you prefer.)
3. Bake at 350 degrees for about 15 minutes, or until done all the way through. Be careful not to burn the edges.
4. Remove from the oven when done, and let it cool for about 2 minutes in the dish or pan.
5. Place your big cookie on a serving dish that is large enough for the cookie, plus some other ingredients.
6. When the cookie is still slightly warm, you may assemble your sundae.
7. To make the sundae cookie, place three scoops of vanilla bean ice cream in a triangle on the top of the warm cookie.
8. Now, heat your hot fudge sauce in the microwave, checking it every 15 seconds or so. (Remember to remove the lid before placing the jar in the microwave.)
9. When the hot fudge sauce is liquified, pour your desired amount over the top of the ice cream scoops.
10. It will slide a bit, because it will melt the ice cream somewhat and make it slippery.
11. Now, squirt your desired amount of Reddi Wip on top, and sprinkle your desired amount of pecans over the Reddi Wip.
12. Place 1 stemmed maraschino cherry at the very top and serve while the ice cream is cold and the hot fudge sauce is hot!!!
