This recipe is great for using up those leftover sponge cake dessert cups that are so abundant during strawberry season!
- 1 pkg Ramen Noodles, Crushed (save seasoning for another day)
- 2 T. Oil
- 4 small dessert cupcakes
- 1/3 c. drained maraschino cherries
- 1 c. hot fudge sauce or chocolate syrup
- Sliced banana- optional
Heat the oil in a small pan, saute raw crushed ramen noodles until lightly browned. Remove from heat. In 2 bowls, place 2 cakes, top with cherries and sliced banana’s and divide the toasted ramen noodles equally over the cakes. Lavishly pour warm hot fudge sauce or chocolate syrup over the top, garnish with whipped cream if desired.
Fried ramen taste great with chocolate! If you’d like to add a tropical twist to this, add 1/3 cup of crushed pineapple to the cakes first. Now that’s Brain Food for a late night study session!