Heart Cup Sundaes With Crispy Hearts |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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The heart cups for the sundaes can be made up to 8 hours in advance. Store them, covered, at room temperature until you're ready to assemble the dessert. Ingredients:
1 (15 ounce) box pillsbury refrigerated pie crusts |
1 teaspoon sugar |
1 pint vanilla ice cream |
1/2 cup strawberry ice cream topping |
Directions:
1. Heat oven to 425°F
2. Place 4 (6-oz) custard cups, upside down, on cookie sheet; spray cups and sheet with cooking spray.
3. Remove pie crusts from pouches; place flat on cutting board.
4. With sharp knife, cut out 2 (5 1/2-inch) heart shapes from each crust.
5. Drape each pastry heart over inverted custard cup on cookie sheet.
6. Bake 8 to 10 minutes or until golden brown.
7. Cool hearts on cups completely, about 30 minutes, before removing from cups.
8. Meanwhile, with 1 1/2-inch or smaller heart-shaped canape or cookie cutter, cut remaining scraps of dough into 12 small heart shapes; place on ungreased cookie sheet.
9. Sprinkle with sugar.
10. Bake 3 to 5 minutes or until light golden brown.
11. Remove from cookie sheet; cool completely.
12. To serve, place heart cups in shallow dessert plates or bowls.
13. Fill each with 1/2 cup ice cream.
14. Drizzle each with 2 tablespoons strawberry topping.
15. Top each with 3 heart cutouts.
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