| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 24 | Servings | |
INGREDIENTS
| 1 1/2 | c | Brown sugar; packed |
| 1/3 | c | Corn syrup |
| 1/3 | c | Water |
| 3/4 | c | Cool Whip Lite®; thawed |
| 1 | tb | Margarine; melted |
| 1/2 | ts | Vanilla |
| 1/4 | ts | Baking soda |
| Low-fat vanilla ice cream; softened |
INSTRUCTIONS
In a saucepan, combine sugar, corn syrup, and water. Heat to boiling over medium-high flame. Remove from heat; gradually stir in whipped topping. Cook over low flame until heated through. Remove from heat and stir in margarine, vanilla, and baking soda. Serving Ideas : Serve warm over low-fat vanilla ice cream. NOTES : Servings are by tablespoon. Leftover sauce may be refrigerated up to 3 weeks. Just reheat over low flame.
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