For the sundae with hazelnuts, yogurt and cookie crunch, first toast hazelnuts in a heated pan without fat over medium heat, stirring occasionally, until golden brown. Let cool slightly and chop coarsely.
Coarsely crumble the cookies in the package.
Pour 1-2 scoops of each type of ice cream into prepared cups/glasses, top with 2-3 tablespoons of yogurt, lastly add the crumbled cookies and the hazelnuts.
Serve sundaes with hazelnuts, yogurt and cookie crunch immediately.
Preparation Tip:
Garnish the sundae with hazelnuts, yogurt and cookie crunch, if desired, with additional chocolate chips and hollow hips.