MEXICAN MUDSLIDE
Yield Portion Size
| 1-1/4 fluid oz |
Kahlua
|
| 3/4 fluid oz |
Amaretto
|
| 1-1/4 fluid oz | |
| 2 cups |
Vanilla ice cream
|
| 1 tbsp |
Almonds, sliced
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 378 mg | 38% |
| Carbohydrate | 117 g | 39% |
| Cholesterol | 144 mg | 48% |
| Total Fat | 41 g | 63% |
| Iron | 1 mg | 3% |
| Potassium | 612 mg | 0% |
| Calories | 962 kcal | 48% |
| Sodium | 357 mg | 15% |
| Protein | 13 g | 26% |
| Polyunsaturated Fat | 2 g | 12% |
| Saturated Fat | 23 g | 115% |
| Sugars | 100 g | 10% |
| Dietary Fiber | 3 g | 13% |
| Vitamin C | 2 mg | 3% |
| Vitamin A | 1403 iu | 28% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat oven to 350°F. Put almonds on half sheet pan and toast in oven until slightly fragrant. Allow to cool.
-
Step 2
Pull 20 oz. wine glass. Rim the top with J. Hungerford Smith® Fulflavor® Chocolate Fountain & Shake Syrup.
-
Step 3
Combine liqueurs, J. Hungerford Smith® Fulflavor® Chocolate Fountain & Shake Syrup and ice cream in blender.
-
Step 4
Blend until well mixed. Top with Reddi-wip® Real Cream Whipped Topping and toasted almonds.
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