Chocolate Chip Pecan Shells with Caramel Sauce

Lynnda Cloutier

By
@eatygourmet

.I've always thought this was an unusual dessert.Unknown source


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Ingredients

16
uncooked jumbo pasta shells
1 1/4 c
ricotta cheese
1/2 c
powdered sugar
1 1/2 tsp
vanilla
1 1/2 c
frozen whipped topping, thawed
1/4 c
miniature semisweet chocolate chips
1/4 c
chopped pecans, toasted if desired
1 c
chocolate or caramel ice cream topping, warmed

Directions Step-By-Step

1
Cook and drain pasta as directed on package; pat dry. Beat cheese, powdered sugar and vanilla in medium bowl with mixer on medium speed about 3 minutes or until light and creamy. Fold in whipped topping. Fold in chocolate chips and pecans. Spoon about 2 1/2 T. cheese mixture into each pasta shell. Put in shallow container. Cover with plastic wrap and refrigerate at least 2 hour but no longer than 8 hours. Serve with ice cream topping, and if desired, sprinkle with additional chocolate chips and pecans. Serves 8

About this Recipe

Course/Dish: Desserts, Chocolate