Chocolate-Dipped Shell Sundaes

The best ice cream sundaes are served in these delectable puff pastry shells, dipped in chocolate and walnuts.  And since you eat the "bowl", clean-up is a breeze!
  • prep: 45 minutes
  • total: 45 minutes
  • Serves: 6

Recipe

Ingredients

  • 3/4 cup chocolate fudge topping
  • 6 tablespoons finely chopped walnuts
  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
  • 3 cups French vanilla ice cream
  • 3/4 cup sweetened whipped cream
  • 6 maraschino cherry

Directions

  1. Pour the topping into a shallow bowl.  Pour the walnuts into a dish.  Dip the rims of the pastry shells into the topping.  Coat with the walnuts.

  2. Spoon the remaining topping into the pastry shells.  Spoon 1/2 cup ice cream into each pastry shell.  Top with additional topping, if desired, the whipped cream and cherries.

  3. Cooking Basics: Mini ice cream balls look great in this recipe.  Use a melon baller to create mini ice cream balls.  Place the balls onto a baking sheet and freeze until firm.  Divide the ice cream balls among the pastry shells and top as directed above.

  4. Easy Substitution: You may substitute caramel ice cream topping for the chocolate in this recipe.

  5. Easy Substitution: You can use pecans instead of walnuts in this recipe, if you prefer.

Shells Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Always bake Puff Pastry Shells in a preheated 425° F oven. Do not bake Shells in a microwave or a toaster oven.

Place Puff Pastry Shells on ungreased baking sheets with “top” facing up. Place Shells about 2 inches apart on baking sheet.

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

Unfilled baked Puff Pastry Shells may be stored in an airtight container at room temperature for up to 2 days.

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