| 8 | Old El Paso® Stand 'N Stuff™ taco shells (from 4.7-oz box) |
| 1 | package (24 oz) chocolate-flavored candy coating (almond bark) |
| 2 | cups sliced fresh strawberries |
| 2 | cups sliced bananas |
| 3/4 | cup hot fudge ice cream topping |
| 1/2 | teaspoon ground cinnamon |
| 1/2 | teaspoon vanilla |
| 2 | cups whipped cream topping from aerosol can |
| 8 | mint leaves, if desired |
| 1. | Heat oven to 325°F. Heat taco shells as directed on box. Meanwhile, melt chocolate candy coating as directed on package. Line cookie sheet with waxed paper. |
| 2. | Carefully dip each taco shell into melted chocolate, using spoon to get chocolate on inside of shell; hold shells above bowl to let excess chocolate drip off. Stand shells upright on cookie sheet lined with waxed paper; let stand 10 to 15 minutes until chocolate hardens. Refrigerate until ready to use. |
| 3. | In medium bowl, mix strawberries and bananas. Divide fruit evenly into taco shells. |
| 4. | In small microwavable bowl, microwave fudge topping on High 30 to 45 seconds or until soft. Stir in cinnamon and vanilla. Drizzle topping over fruit in shells. Top with whipped cream; garnish with mint leaves. Serve immediately. |
| No change. |
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| The Old El Paso® Stand ‘N Stuff™ Kids’ Recipe Contest encourages kids to be creative in the kitchen. It’s way cool! |
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| The chocolate-covered shells need to be refrigerated until serving, or they'll soften and be less crunchy. |
Nutrition Information:
790 ( 380); 43g ( 24g, 1 1/2g); 35mg; 290mg; 94g ( 4g, 79g); 9g 8%; 45%; 25%; 6% 2 1/2 ; 1 ; 3 ; 0 ; 8 6