Serves 6

3 pints vanilla ice cream, softened

1½ cups prepared Caramel Fruit Dip

2 cups fresh blueberries

6 cups lightly sweetened whipped cream

12 sponge cake cups

• Spread ice cream evenly in the bottom of a shallow 2-quart casserole dish. Cover dish and return to freezer for at least 1 hour.

• Spread caramel dip over the top of the ice cream. Sprinkle blueberries over the top and lightly press into the caramel. Mound whipped cream over all.

• Serve with long spoons and sponge cake cups.

Baked Alaska Fondue

If you're feeling adventurous, make a batch of meringue (4 egg whites, cup superfine sugar, ½ teaspoon cream oftartar, and 1 teaspoon of vanilla extract, all beaten stiff) and mound that over the blueberry-topped ice cream instead of whipped cream. Bake at 375°F for 10 minutes or until nicely browned.