Scoop vanilla ice cream onto frozen parchment-lined sheet pan. Repeat with chocolate and butter pecan ice cream.
Using rubber gloves, coat each ice cream scoop with caramel corn.
Repeat until all ice cream scoops are coated. Layer scoops in a sundae glass with peanuts and caramel sauce. Serve immediately.
All materials courtesy of Family Features. For more summer sundae ideas, visit www.BlueBunny.com