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.

  • 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
  • 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.
  • 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.
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