Chocolate Chip Pecan Shells with Caramel Sauce

Lynnda Cloutier


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


★★★★★ 2 votes



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uncooked jumbo pasta shells
1 1/4 c
ricotta cheese
1/2 c
powdered sugar
1 1/2 tsp
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

How to Make Chocolate Chip Pecan Shells with Caramel Sauce


  • 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

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About Chocolate Chip Pecan Shells with Caramel Sauce

Course/Dish: Desserts, Chocolate

Show 3 Comments & Reviews

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