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    Sundaes in a Shell


    Source of Recipe


    by Millie, from Pepperidge Farm

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6050.1

    List of Ingredients




    1 pkg. (10 oz.) Pepperidge Farm Frozen Puff Pastry Shells
    2 tbsp. margarine or butter
    1 pkg. (4 oz.) sweet baking chocolate or 4 bars (1 oz. each) semi-sweet chocolate, cut up
    1 pt. vanilla ice cream
    Chopped nuts

    Recipe



    BAKE and cool pastry shells according to pkg. directions.

    HEAT butter in saucepan. Remove from heat. Add chocolate. Stir until chocolate is melted.

    PLACE a scoop of ice cream in each pastry shell. Spoon warm chocolate mixture over ice cream. Top with nuts. (Chocolate mixture will harden making a "chocolate shell".)

    Serves 6.

    TIP: Sauce may be made ahead. Reheat over low heat before serving.

    Kitchen Clip:
    Store unused baked shells in an airtight container at room temperature for up to 2 days. To re-crisp place in oven at 400 degrees F. for 5 min.

 

 

 

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