Heart Cup Sundaes With Crispy Hearts

1. 1

   Heat oven to 425F

2. 2

   Place 4 (6-oz) custard cups, upside down, on cookie sheet; spray cups and sheet with cooking spray.

3. 3

   Remove pie crusts from pouches; place flat on cutting board.

4. 4

   With sharp knife, cut out 2 (5 1/2-inch) heart shapes from each crust.

5. 5

   Drape each pastry heart over inverted custard cup on cookie sheet.

6. 6

   Bake 8 to 10 minutes or until golden brown.

7. 7

   Cool hearts on cups completely, about 30 minutes, before removing from cups.

8. 8

   Meanwhile, with 1 1/2-inch or smaller heart-shaped canape or cookie cutter, cut remaining scraps of dough into 12 small heart shapes; place on ungreased cookie sheet.

9. 9

   Sprinkle with sugar.

10. 10

    Bake 3 to 5 minutes or until light golden brown.

11. 11

    Remove from cookie sheet; cool completely.

12. 12

    To serve, place heart cups in shallow dessert plates or bowls.

13. 13

    Fill each with 1/2 cup ice cream.

14. 14

    Drizzle each with 2 tablespoons strawberry topping.

15. 15

    Top each with 3 heart cutouts.

* Per serving · 4 servings · Values may vary.

No additional tips available.