Baked Ice Cream

Preheat oven to 500. Remove salad shells from package & let stand at room temperature 10-15 minutes or until soft & pliable. Mix sugar, cinnamon & nutmeg together in small bowl. Carefully remove ice cream from container, making sure it remains well frozen. Cut ice cream block into four equal sized rounds. Place one ice cream round in center of each unbaked salad shell. Carefully wrap salad shell around ice cream, making sure ice cream is totally enclosed. Place smooth side up, spaced well apart on ungreased cookie sheet. Sprinkle with sugar mixture. Bake for 3 minutes or until crust just begins to turn golden brown. Remove from ovne & place on serving dishes. Let stand for 2 minutes to allow shell to continue to crisp. The ice cream will not melt. Top with hot fudge sauce, garnish with whipped cream & serve immediately.