Heart Cup Sundaes With Crispy Hearts

• 1 (15 ounce) boxpillsbury refrigerated pie crusts
• 1 teaspoon sugar
• 1 pint vanilla ice cream
• 12 cup strawberry ice cream topping

1. Heat oven to 425F
2. Place 4 (6-oz) custard cups, upside down, on cookie sheet; spray cups and sheet with cooking spray.
3. Remove pie crusts from pouches; place flat on cutting board.
4. With sharp knife, cut out 2 (5 1/2-inch) heart shapes from each crust.
5. Drape each pastry heart over inverted custard cup on cookie sheet.
6. Bake 8 to 10 minutes or until golden brown.
7. Cool hearts on cups completely, about 30 minutes, before removing from cups.
8. Meanwhile, with 1 1/2-inch or smaller heart-shaped canape or cookie cutter, cut remaining scraps of dough into 12 small heart shapes; place on ungreased cookie sheet.
9. Sprinkle with sugar.
10. Bake 3 to 5 minutes or until light golden brown.
11. Remove from cookie sheet; cool completely.
12. To serve, place heart cups in shallow dessert plates or bowls.
13. Fill each with 1/2 cup ice cream.
14. Drizzle each with 2 tablespoons strawberry topping.
15. Top each with 3 heart cutouts.

boxpillsbury, sugar, vanilla ice cream, strawberry ice cream topping

Taken from www.food.com/recipe/heart-cup-sundaes-with-crispy-hearts-285833 (may not work)