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Prep 20min
Total2hr20min
Servings8
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Ingredients
16
uncooked jumbo pasta shells
1 1/4
cups ricotta cheese
1/2
cup powdered sugar
1 1/2
teaspoons vanilla
1 1/2
cups frozen (thawed) whipped topping
1/4
cup miniature semisweet chocolate chips
1/4
cup chopped pecans, toasted if desired
1
cup caramel ice-cream topping, warmed
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Steps
1
Cook and drain pasta as directed on package; pat dry. Meanwhile, beat cheese, powdered sugar and vanilla in medium bowl with electric mixer on medium speed about 3 minutes or until light and creamy. Fold in whipped topping. Fold in chocolate chips and pecans.
2
Spoon about 2 1/2 tablespoons cheese mixture into each pasta shell. Place in shallow container. Cover with plastic wrap and refrigerate about at least 2 hours but no longer than 8 hours. Serve with ice-cream topping, and if desired, sprinkle with
additional chocolate chips and pecans.
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Nutrition Facts
Serving Size:1 Serving
Calories
350
Calories from Fat
100
Total Fat
11g
Saturated Fat
6g
Cholesterol
10mg
Sodium
200mg
Total Carbohydrate
56g
Dietary Fiber
1g
Protein
8g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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