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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Servings 4

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( 14 ) Ratings

14 Ratings

5 Stars 22%

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ingredients 4
Prep Time 30 min
Total Time 60 min

Ingredients

1: box Pillsbury® refrigerated pie crusts

1: teaspoon sugar

1: pint (2 cups) vanilla ice cream

1/2: cup strawberry ice cream topping

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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.

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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CateC_Pillsbury_MOD

report Posted Feb. 9, 2009 1:18 PM

I like this- it's like a prettier cream puff! I made a slightly healthier version of this. Instead of buying strawberry ice cream topping we used fresh strawberries, blueberries and whipped cream. A single dessert could almost feed for two (could be a fun romantic dessert to be shared!). It's best when cups are filled to the brim with ice cream for sure. Don't worry if your hearts kind of crack or break a little. I wold also sprinkle the little heart cookies next time with some Cinnamon and maybe brown sugar instead of white. Tip- I would cut your main hearts bigger than you think you should and then cut down if needed. I made the mistake of cutting one a bit small and it took me forever to try to fix.