1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/2 4 - 5 ounce refrigerated ready-to-use crepes (5)
2 tablespoons butter, melted
1 rectangular half-gallon carton Neapolitan ice cream
Sweetened Whipped Cream (see recipe below)
1-11 3/4 ounce jar hot fudge ice cream topping, warmed
Preheat oven to 375 degrees F. Grease 2 large baking sheets; set aside. In small bowl stir together sugar and cinnamon. Brush both sides of crepes with butter and sprinkle with sugar mixture. Cut each crepe into quarters and arrange on two large baking sheets. Bake 1 baking sheet at a time for 3 to 4 minutes or until lightly browned. Cool on sheets. Remove and set aside. (Note: Handle baked crepes gently; they are delicate and do break easily.)
Cut ice cream crosswise into 10 slices; halve slices crosswise again. To serve, layer crepe pieces and ice cream slices in bowls. Add sweetened whipped cream and cherries. Pass hot fudge ice cream topping. Makes 10 servings.
Sweetened Whipped Cream
1 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
In chilled large mixing bowl use large whisk or electric mixer to beat whipping cream, powdered sugar, and vanilla until stiff peaks form. Makes 2 cups.
Recipe shared from: http://www.bhg.com/recipe/ice-cream/neapolitan-sundaes/