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Recipe courtesy of Performance Food Group
Makes 4 servings
4 2-oz. scoops Contigo Tres Leches cake
2 oz. Melba sauce
2 T. pistachios
1 t. ancho chile powder
Crush the pistachios and season them with the ancho chile seasoning. Toast them in the oven at 350°F degrees until crispy.
In a small flute glass, spoon half ounce of Melba sauce in the bottom of cup, add 2-ounce scoop of tres leches cake, then sprinkle with the toasted chile pistachios and serve. Add fruit, if desired.