chocolate chip pecan shells with caramel sauce
.I've always thought this was an unusual dessert.Unknown source
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prep time
cook time
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yield
Ingredients
- 16 - uncooked jumbo pasta shells
- 1 1/4 cups ricotta cheese
- 1/2 cup powdered sugar
- 1 1/2 teaspoons vanilla
- 1 1/2 cups frozen whipped topping, thawed
- 1/4 cup miniature semisweet chocolate chips
- 1/4 cup chopped pecans, toasted if desired
- 1 cup chocolate or caramel ice cream topping, warmed
How To Make chocolate chip pecan shells with caramel sauce
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Step 1Cook 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 - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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