Prepare puff pastry shells according to basic pkg. directions; cool. Remove center plug.

To Serve: Heat each topping separately in microwave until warm and runs off spoon. Drizzle individual dessert plates with butterscotch caramel and hot fudge topping. Fill cavity of each pastry shell with round ball of ice cream; set filled shells on plates. Spoon both toppings over ice cream; sprinkle with pecans. Serve immediately.

Good to Know:

• To toast pecans, spread in single layer on cake pan; bake in a preheated 350° oven about 10 min., checking and stirring often to prevent burning.
• Puff pastry shells can be baked ahead and stored at room temperature several hrs. in advance; fill just before serving.
• This dessert can be made for any number of servings.
• Extra unbaked shells can be frozen for later use.