Upsidedown Sundaes

• 6 balls vanilla ice cream
• 1 cup chopped peanuts
• 1 3-oz pkg regular butterscotch pudding mix
• 2/3 cup dark corn syrup
• 1/3 cup chunk-style peanut butter
• 1-3/4 cups milk
• Frozen whipped dessert topping, thawed

Roll ice cream balls in peanuts to coat. Freeze firm. In saucepan, combine the pudding mix, corn syrup and peanut butter. Gradually stir in milk. Cook, stirring constantly, till thickened and bubbly. Cook 2 minutes more. To serve, pour a generous amount of pudding mixture into individual dessert dishes. Set peanut-covered ice cream ball atop. Garnish with whipped dessert topping, if desired.

Yield: 6 servings

NOTE: The butterscotch sauce may be served either warm or cold.