Barbecue Sundae

Chef notes

These savory sundaes are always a huge hit! Layering pulled pork, barbecue beans, crunchy slaw and fixins in a dessert cup is such a fun way to serve this dish — especially for a big crowd.

I thought I hated canned baked beans until I made them this way. Adding additional seasoning plus bacon makes all the difference.

The slaw in this dish was Daddy's recipe. Every time we had a fish fry or barbecue, he would make this. I can't begin to tell you what would happen if friends and family came to eat and this goodness wasn't served ... there would be a riot!

Technique tips: Buy the vegetarian canned beans because we are adding bacon, and they are usually seasoned better because they don't have flavor from bacon fat. Mound up the mayonnaise on top of the cabbage then dollop the mustard and squeeze the lemon right on top of the mayonnaise and mustard; this will catch any seeds from the lemon for easy retrieval.

Swap options: If bacon isn't your thing, smoked sausage is a perfect swap. For a different color, purple cabbage (or a mix of the two) would be just as delicious.

Special equipment: 8 (12- to 14-ounce) clear plastic parfait sundae cups