Pineapple Mascarpone Won Ton Sundae

Pineapple Mascarpone Won Ton Sundae

Photo of Pineapple Mascarpone Won Ton Sundae


1 lb. mascarpone cheese, softened
1 can (20 oz.) DOLE® Pineapple Tidbits, drained
2 cups milk chocolate coated toffee bits
60 won ton wrappers
4 egg(s), beaten
1 quart chocolate sauce
1 quart caramel sauce
3 quarts pineapple coconut ice cream
1 cup powdered sugar
15 sprigs fresh mint


  1. Combine mascarpone, pineapple and toffee bits in large mixing bowl with wooden spoon.
  2. Lay won ton on flat surface. Brush edges with beaten egg, place 2 teaspoons filling in center of won ton; fold diagonally pressing edges to seal. Continue until all won tons are assembled.
  3. Place won tons on parchment lined sheet pan, cover with plastic wrap, refrigerate 1 hour until completely chilled.
  4. Place 4 won tons in fryer basket. Fry 20 to 25 seconds or until won tons are golden brown. Remove; place on absorbent towels to drain.
  5. Drizzle chocolate and caramel sauce over bottom and rim of dessert plate. Place 3, 2 oz. scoops ice cream in center of plate. Arrange 4 won tons around ice cream; lightly dust with powdered sugar. Garnish with mint sprig.
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