Dessert Tacos

 

6

Old El Paso® Stand 'N Stuff™ taco shells (from 4.7-oz box)

1

cup chopped drained canned peaches

1

cup chopped drained canned pineapple

3/4

cup fresh blackberries

2/3

cup fresh blueberries

12

medium fresh strawberries, sliced

2

medium bananas, sliced

6

rectangles (4x1x1 inch each) vanilla ice cream, cut from 1/2-gallon brick (about 3 cups)

1/2

cup chocolate or caramel ice cream topping

1

cup whipped cream

1/2

cup chopped nuts (any variety)

• 1 Heat oven to 325°F. Heat taco shells as directed on box. Meanwhile, in large bowl, gently mix fruit.
• 2 Carefully remove cardboard from ice cream (do not damage cardboard). With serrated knife, cut ice cream into 6 (4x1x1-inch) rectangles. (Reassemble box around remaining ice cream for freezer storage; if necessary, wrap carton in plastic wrap to secure.)
• 3 Place 1 rectangle of ice cream in bottom of each taco shell. Divide fruit mixture evenly over ice cream. Drizzle chocolate topping evenly over fruit. Top with whipped cream and nuts. Serve immediately.