Caramel Ice Cream Sundae

• 1 pkg (5.3 oz.) Walkers Shortbread cookies
• 1 pt vanilla ice cream
• 1 c N’Dulce Dulce De Leche Syrup, divided
• ½ c roughly chopped roasted, salted pistachios, divided
• 1 bar (3 oz) The Fresh Market 72% Cacao Dark Chocolate, finely chopped, divided
• 1 container (30 oz) The Fresh Market Sea Salt Caramel Gelato
• 1 pt pistachio ice cream
• The Fresh Market Light Whipped Cream, for serving

Set 4 cookies aside. Chop remaining cookies and transfer to a small bowl. Divide vanilla ice cream evenly between 4 bowls or sundae glasses. Drizzle each with about 1 tablespoon dulce de leche syrup and sprinkle with about 1 tablespoon chopped shortbread pieces, and 1/2 tablespoon each pistachios and chocolate. Top each serving with a scoop of the caramel gelato, using about half of the container, and repeat the layers with the dulce de leche syrup, shortbread cookies, chopped pistachios and dark chocolate. Repeat the layers twice more with the pistachio ice cream and remaining caramel gelato, topping each sundae with a final layer of dulce de leche syrup, shortbread cookies, pistachios, and dark chocolate. Top each with a generous dollop of whipped cream and 1 reserved whole cookie. Serve immediately.