Chocolate-Covered Icy Dream Tacos

Prep Time:30 Mins | Total Time:1 Hr | Makes:12

Tacos for dessert! The kids will love this Mexican twist on the traditional sundae, served in chocolate-covered taco shells.

1 pkg (125 g) Old El Paso* 12 Taco Shells

2 cups (500 mL) milk chocolate chips or semi-sweet chocolate chips

6 cups (1.5 L) vanilla ice cream

1/2 cup (125 mL) caramel ice cream topping

1/2 cup (125 mL) chocolate ice cream topping

1 cup (250 mL) chopped nuts (any variety)

Heat oven to 350°F (180°C). Heat taco shells for crispness as directed on package. Line baking sheet with waxed paper.
In a wide 4 cup (1 L) microwavable bowl or measure, microwave chocolate chips on High 1 minute. Stir vigorously every 15 seconds. Microwave 15 seconds longer or until chips can be stirred smooth.
Carefully dip open side of each taco shell into melted chocolate, using spoon or brush to get chocolate on inside of shell; hold shells above bowl to let excess chocolate drip off. Stand shells upside down on waxed paper-lined baking sheet and immediately place into refrigerator to let chocolate harden.
Allow ice cream to soften enough to make it easier to spoon into the taco shells. Carefully fill each shell with about 1/2 cup (125 mL) ice cream. Place in freezer to harden & just before serving drizzle with caramel and chocolate topping and sprinkle with chopped nuts.

Taco Shells

Kitchen Tip: The chocolate-covered shells need to be refrigerated until serving, or they'll soften and lose some of their crunch.

1 Taco: Calories 700; ( Calories from Fat 330 ); Total Fat 37g ( Saturated Fat 16g , Trans Fat 1 1/2g ) ; Cholesterol 30mg; Sodium 200mg; Total Carbohydrate 87g ( Dietary Fiber 6g , Sugars 60g ); Protein 9g Percent Daily Value* : Vitamin A 6%; Vitamin C 0%; Calcium 15%; Iron 15%

*Percent Daily Values are based on a 2,000 calorie diet.