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Home> Recipes> Heart Cup Sundaes with Crispy Hearts

Heart Cup Sundaes with Crispy Hearts

Heart Cup Sundaes with Crispy Hearts
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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.

Prep Time:
30 Min
Total Time:
1 Hr
Makes:
4 servings
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INGREDIENTS
1box (15 oz) Pillsbury® refrigerated pie crusts
1teaspoon sugar
1pint (2 cups) vanilla ice cream
1/2cup strawberry ice cream topping
DIRECTIONS
1.Heat oven to 425°F. Place 4 (6-oz) custard cups, upside down, on cookie sheet; spray cups and sheet with cooking spray.
2.Remove pie crusts from pouches; place flat on cutting board. With sharp knife, cut out 2 (5 1/2-inch) heart shapes from each crust. Drape each pastry heart over inverted custard cup on cookie sheet.
3.Bake 8 to 10 minutes or until golden brown. Cool hearts on cups completely, about 30 minutes, before removing from cups.
4.Meanwhile, with 1 1/2-inch or smaller heart-shaped canapé or cookie cutter, cut remaining scraps of dough into 12 small heart shapes; place on ungreased cookie sheet. Sprinkle with sugar. Bake 3 to 5 minutes or until light golden brown. Remove from cookie sheet; cool completely.
5.To serve, place heart cups in shallow dessert plates or bowls. Fill each with 1/2 cup ice cream. Drizzle each with 2 tablespoons strawberry topping. Top each with 3 heart cutouts.

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