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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  • 16
    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


  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

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About Chocolate Chip Pecan Shells with Caramel Sauce

Course/Dish: Desserts, Chocolate

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