Place jars of cajeta in a saucepan of hot water and warm over medium heat. Keep warm until needed.

When you are ready to serve dessert, scoop ice cream into cold sundae glasses or bowls. Pour a generous amount of warm chocolate and cajeta over each serving. Top with cajeta cream and serve with a long iced tea spoon.

Mexican Hot Chocolate Sauce
Heat the chopped chocolate and half-and-half in a saucepan over low heat, stirring often until the chocolate is melted. Keep warm until needed.

Cajeta Cream
1/4 cup cajeta
1 cup heavy cream

In a large mixing bowl whip together cream and cajeta until mixture stands in soft peaks. Refrigerate until needed