Sunday, February 11, 2007


6 tacos shells
1 cup chopped drained canned pineapple
2/3 cup fresh blueberries
2 medium fresh kiwi, sliced
2 medium fresh grape fruit, chopped
2 medium fresh mango, chopped
6 wafers
2/3 cup fresh chopped melon
6 rectangles vanilla ice cream cut from ½ gallon brick (about 3 cups)
½ cup chocolate or caramel ice cream toping
1 cup whipped cream
½ cup chopped nuts

Heat oven to 325 F, Heat tacos shells as directed on box. Meanwhile in large bowl, gently mix fruits. Carefully remove cardboard from ice cream. With knife cut ice cream into 6 rectangles. Place 1 rectangle of ice cream in bottom of each taco shell. Divide fruit mixture evenly over ice cream. Dizzle chocolate topping evenly over fruit. Top with wafers, whipped cream and nuts. Serve immediately.

6 servings

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