Categories: frozen dessert
Ingredients
- 1 pkg. (10 oz.) frozen patty shells (6 shells)
- 1 quart Pistachio Almond Fudge or Pistachio Almond ice cream
- 1 jar (9oz.) Hot Fudge, warmed
- Green Pistachio nuts, chopped
Directions
- Thaw patty shells in refrigerator. On lightly floured surfaces, lay out shells, in a single layer, 2 wide and 3 deep. Roll out to an 8x 12 inch rectangle; cut into eight 3 x4 inch rectangles with fluted pastry cutter. Lay on ungreased baking sheet. Bake in a 400 degree oven for 20 minutes or until a deep golden brown. Remove to cooling rack. Split pastries in half lengthwise. On bottom pastry layer, spread ice cream in a thick layer. Replace top, freeze. Repeat with remaining pastry. Freeze at least 2 hours. Just before serving, spoon warmed Hot Fudge over each pastry. Garnish with nuts.