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    Chocolate Chip-Pecan Shells w/ Caramel


    Source of Recipe


    Internet

    List of Ingredients




    16 uncooked jumbo pasta shells
    1-1/4 Cup Ricotta cheese
    1/2 Cup powdered sugar
    1-/12 tsp. vanilla
    1-1/2 Cup frozen (thawed) Cool Whip(r)
    1/4 Cup miniature semi-sweet chocolate chips
    1/4 Cup chopped pecans, toasted if desired
    1 Cup chocolate or caramel ice cream topping, warmed

    Recipe



    Cook and drain pasta as directed. Pat dry
    Beat cheese, powdered sugar and vanilla in medium bowl with electric mixer on medium speed for 3 minutes or till light and creamy
    Fold in Cool Whip(r) then chocolate chips and pecans
    Spoon about 2-1/2 Tbsp. cheese mix into each pasta shell
    Place in a shallow container, cover with plastic and refrigerate at least 2 hours, but no longer than 8 hours
    Serve with ice cream topping if desired and garnish with more chocolate chips and nuts

 

 

 

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