Chocolate Turtle Ice Cream Cups

1 (16-ounce) package refrigerated chocolate chip cookie dough (for 24 cookies)

4 teaspoons sugar, divided

cup finely chopped pecans

½ cup fudge or chocolate sauce (prepared or see kitchenscoop.com for recipe)

½ cup caramel sauce (prepared or see kitchenscoop.com for recipe)

1½ cups chocolate ice cream, softened

Aerosol whipped cream, to taste

Heat oven to 350 degrees. Spray 24 mini muffin cups with nonstick cooking oil.

Place cookie dough piece in each muffin cup. Bake 15-20 minutes or until golden brown.

Place 2 teaspoons of the sugar in small bowl. Dip end of damp wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-deep indentation. Cool completely in pan, about 20 minutes.

Meanwhile, mix pecans and remaining 2 teaspoons sugar in small bowl and set aside. Heat fudge or chocolate sauce in the microwave until just warm.

Run knife around edges of cookie cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into pecan mixture. Place nut side up on rimmed baking sheet.

Spoon about ½ teaspoon caramel sauce into each cup. Freeze cups about 5 minutes or until chocolate is set. Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Drizzle remaining caramel sauce over the ice cream and top with whipped cream. Store in freezer; let stand at room temperature 5 minutes before serving.

Serves 24.

Nutrition values per serving: 154 calories, 7 g fat (3 g saturated), 21 g carbohydrates, 1 g fiber, 2 g protein, 10 mg cholesterol, 102 mg sodium.