Heart Cup Sundaes with Crispy Hearts

(13)
  1 reviews
  • 30 min prep time
  • 60 min total time
  • 4 ingredients
  • 4 servings

Ingredients

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

Directions

  1. 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. 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. 3 Bake 8 to 10 minutes or until golden brown. Cool hearts on cups completely, about 30 minutes, before removing from cups.
  4. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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