Preheat oven to 500°F. Remove from refrigerator salad shells and let stand at room temperature 15 minutes or until pliable.
Mix spices in small bowl. Remove ice cream from container and cut in four equal sections. Lay ice cream in center of each unbaked shell. Carefully wrap salad shell around ice cream totally enclosed, smooth side up placed on cookie sheet. Sprinkle with spice mixture.
Bake for 3 minutes, or until golden. Remove and place on serving dishes. Let stand two minutes to allow shell to continue to crisp. [The ice cream will not melt]. Top with fudge sauce, whip cream 'n cherry. Serve!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.