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Heart Cup Sundaes With Crispy Hearts

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“The heart cups for the sundaes can be made up to 8 hours in advance. Store them, covered, at room temperature until you're ready to assemble the dessert.”

Ingredients Nutrition

  • 425.24 g boxpillsbury refrigerated pie crusts
  • 4.92 ml sugar
  • 473.19 ml vanilla ice cream
  • 118.29 ml strawberry ice cream topping


  1. Heat oven to 425°F
  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.

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