Heart Cup Sundaes with Crispy Hearts

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.

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  • prep time 30 min
  • total time 60 min
  • ingredients 4
  • servings 4
 

Ingredients

1
box Pillsbury™ refrigerated pie crusts
1
teaspoon sugar
1
pint (2 cups) vanilla ice cream
1/2
cup strawberry ice cream topping

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

Use the extra heart sprinkles in a quick holiday snack mix with raisins and small pretzels Have a sundae bar for a party-featuring these edible cups.

With remaining dough scraps, make additional hearts with canapé or cookie cutter. Sprinkle with colored sugar or mixture of sugar and cinnamon. Bake until light golden brown.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
680
(
Calories from Fat
280),
% Daily Value
Total Fat
31g
31%
(Saturated Fat
14g,
14%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
590mg
590%;
Total Carbohydrate
94g
94%
(Dietary Fiber
1g
1%
  Sugars
33g
33%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
4%;
Calcium
10%;
Iron
0%;
Exchanges:
3 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choices:
6
*Percent Daily Values are based on a 2,000 calorie diet.