8 mini taco shells (from 3.8-oz. pkg.)
1/3 cup milk chocolate chips
1 pint (2 cups) vanilla ice cream
2 tbsps chopped peanuts

Ice Cream Tacos

1. Heat oven to 350� F.
2. Stand taco shells in 9-inch loaf pan. If necessary, use crumbled foil to support shells. Heat at 350� F. for 5 minutes or until shells are crisp and light golden brown. Cool in pan for 10 minutes or until completely cooled.
3. Leaving shells in pan, spoon 1 tsp. chocolate chips into bottom of each taco shell. Spoon about 1/4 cup ice cream into each shell. Freeze for 15 minutes.
4. Meanwhile, place remaining chocolate chips in small microwave-safe dish. Microwave on HIGH for 1 to 2 minutes or until chocolate can be stirred smooth.
5. Drizzle melted chocolate over top of each taco. Immediately sprinkle with chopped peanuts. Return to freezer for at least 10 minutes to set chocolate.
   Makes 8 tacos
   Preparation time: 50 minutes