Preheat oven to 500 degrees. Remove salad shell package from refrigerator and let stand at room temperature for 10 to 15 minutes or until salad shells are soft and pliable. Mix Sugar, cinnmon and nutmeg together in small bowl. Carefully remove ice cream from container, making sure it remains well frozen. (cutting it away with sharp scissors works best). 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/spice mixture. Bake for three minutes or until crust just begins to turn golden in color. Remove from oven and place on serving dishes. Let stand for two minutes to allow shell to continue to crisp. (the ice cream will not melt). Top with hot fudge sauce, garnish with Cool Whip and serve immediately.

Per serving: 42 Calories; less than one gram Fat (5% calories from fat); 0g Protein; 11g Carbohydrate; 0mg Cholesterol; 0mg Sodium