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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