Ingredients
8
Old El Paso™ Stand ‘N Stuff™ taco shells (from 4.7-oz box)
1
bag (11.5 oz) milk chocolate chips (2 cups)
1
quart (4 cups) vanilla ice cream
1/2
cup caramel ice cream topping
1/2
cup chocolate ice cream topping
1
cup chopped nuts (any variety)
Preparation
Heat oven to 325°F. Heat taco shells as directed on box. Line cookie sheet with waxed paper.
In 1-quart microwavable bowl, microwave chocolate chips on High 1 minute. Stir; microwave 30 seconds longer or until chips can be stirred smooth.
Holding taco shell on bottom and with a butter knife or pastry brush, coat each shell completely – except outer bottom edge – with melted chocolate. Stand shells upright on cookie sheet lined with waxed paper. Refrigerate 30 minutes.
Fill each shell with 1/2 cup ice cream. Top with caramel topping, chocolate topping and nuts. Serve immediately.
