BAKED ICE CREAM
BAKED ICE CREAM
1 pkg. bake-and-fill taco salad shells
1 pint premium vanilla ice cream
3 T. sugar
2 t. cinnamon
1 t. nutmeg
hot fudge sauce
Preheat oven to 500 degrees. Let salad shells stand in
package at room temperature for 10 to 15 minutes. Mix sugar and
spices in small bowl. Carefully remove ice cream from container,
keeping it well frozen. Cut into four equal size rounds. Place
round in center of salad shell. Wrap salad shell around ice
cream. Place on ungreased cookie sheet and sprinkle with sugar
mixture. Bake for three minutes or just until crust begins to
turn golden. Remove from oven, place on serving dishes, and let
stand for two minutes to allow shell to continue to crisp. Top
with hot fudge sauce.
From: Donna Kummer
Date Entered: June 1, 1991
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