Breakfast for Dinner Sundae by Emilee Finkelstein ’14 and Dakota Jackson ’14
Ingredients:
- Raspberry Chocolate Chunk Ice Cream
- French Toast Sticks (from Breakfast for Dinner bar)
- Cap’n Crunch
Directions:
Take between two and four french toast sticks from the breakfast bar and put them in a glass. Fill glass with raspberry chocolate chunk ice cream, and sprinkle cap’n crunch on top.
Note: This can only be made in Erdman under the right conditions, but it is the BEST DESSERT EVER.