CHOCOLATE-COVERED ICY DREAM TACOS

Chocolate-Covered Icy Dream Tacos image

Old El Paso® Prize-Winning Recipe A turtle sundae stuffed in a stand-up chocolate-covered taco--what a treat!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 8

Number Of Ingredients 6

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)

Steps:

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.

Nutrition Facts : Calories 700, Carbohydrate 87 g, Cholesterol 30 mg, Fat 7, Fiber 6 g, Protein 9 g, SaturatedFat 16 g, ServingSize 1 Taco, Sodium 200 mg, Sugar 60 g, TransFat 1 1/2 g