1 56-ounce container VELVET Peppermint Ice Cream
1 5-ounce package dessert cake shells
1 6-ounce jar hot fudge sauce, warmed
1/4 cup toasted pecans
Whipped cream

Place each cake shell on a serving dish. Spoon approximately 2 teaspoons of hot fudge sauce into each nest. Top with a scoop of Velvet PEPPERMINT Ice Cream. Drizzle another teaspoon of fudge sauce topping over the ice cream and top with whipped cream and toasted pecans.