Tricky Taco Cups

• 1 cup ground pecans
• 1 pint chocolate or vanilla ice cream
• 1-3/4 teaspoons water, divided
• 6 drops green food coloring
• 1-3/4 cups sweetened shredded coconut, divided
• 4 drops yellow food coloring
• 6 waffle ice cream bowls
• 6 tablespoons whipped topping
• 3 pieces black rope licorice, cut into 1/4-inch slices
• 9 maraschino cherries, patted dry, halved

1. Place pecans in a shallow bowl. Drop small scoops of ice cream into pecans; roll to coat. Place on a
2. ; freeze until firm. In a large resealable plastic bag, combine 1-1/2 teaspoons water and green food coloring; add 1-1/2 cups coconut. Seal bag and shake to tint. In a small resealable plastic bag, combine yellow food coloring and remaining water; add remaining coconut. Seal bag and shake to tint.
3. Place coated ice cream balls in waffle bowls. Sprinkle with green coconut. Dollop with whipped topping. Sprinkle with the yellow coconut and licorice; top with the cherries. Serve immediately.

ground pecans, chocolate, water, coconut, coloring, waffle ice cream bowls, whipped topping, black rope licorice, maraschino cherries

Taken from www.tasteofhome.com/recipes/tricky-taco-cups/ (may not work)