Chocolate-Covered Icy Dream Tacos

 

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)

• 1 Heat oven to 325°F. Heat taco shells as directed on box. Line cookie sheet with waxed paper.
• 2 In 1-quart microwavable bowl, microwave chocolate chips on High 1 minute. Stir; microwave 30 seconds longer or until chips can be stirred smooth.
• 3 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.
• 4 Fill each shell with 1/2 cup ice cream. Top with caramel topping, chocolate topping and nuts. Serve immediately.