Drizzle 2-3 teaspoons of Smucker's Magic Shell Chocolate Fudge Flavored Topping* into each cone, swirling to coat. Allow excess chocolate to fall to bottom for the chocolate "plug". Set cones upright in a glass and place in the freezer for at least 5 minutes while you cut out the parchment cones.

To make the parchment cones, trace a plate (or anything round) that is 12 inches in diameter on a piece of parchment paper. Cut out circle, then cut into 4 equal slices. Repeat process until you have 12 slices.

Remove cones from freezer, then wrap each one with a parchment slice, securing with tape. Return to freezer, then remove ice cream to allow to soften for 5-10 minutes.

Working one at a time, remove a cone from the freezer, fill (to the top) with the softened ice cream and smooth out the top. Immediately return to the freezer, and repeat with the rest of the cones. Allow cones to freeze for at least 1 hour, or until frozen solid.

Pour magic shell into a small shallow bowl, and place chopped nuts on a separate plate. Again, working one at a time, remove a cone from the freezer, dip the top of the cone into the chocolate. Allow excess chocolate to drip off, then immediately dip (or sprinkle) in chopped pecans. Return to freezer and repeat process with the rest of the cones. Keep in the freezer until ready to serve.