1. Prepare puff pastry shells according to basic pkg. directions; cool. Remove center plug.
2. Heat each topping separately in microwave until they are warm and loose enough to run off the back of a spoon.
3. 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.
4. Spoon both toppings over ice cream; sprinkle with pecans. Serve immediately.

Tasty Tips:

• 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.