Recipe

Chocolate Pecan Ice Cream Torte Recipe

	Midgelet / All my dishes 8 months, 2 weeks ago Taste of Home comment: This delectable dessert layers favorite ice cream (chocolate) and husband's favorite (butter pecan) on a shortbread crust, along with chocolate candy pieces, toasted pecans and caramel topping. It never fails to impress say Kelly Arvay Barberton, Ohio ... More Prep:480m Servings:16	Midgelet
	ice cream frozen desserts torte caramel chocolate cookiespecans

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Ingredients

1 jar (12-1/4 ounces) caramel ice cream topping

2 milk chocolate candy bars (1.55 ounces each), chopped

12 pecan shortbread cookies, crushed

3 tablespoons butter, melted

1 cup pecan halves, toasted, divided

1/2 gallon butter pecan ice cream, slightly softened

1/2 gallon chocolate ice cream, slightly softened

Directions

In a microwave-safe bowl, combine the caramel topping and candy bars.

Microwave, uncovered, on high for 1-1/2 minutes or until candy bars are melted, stirring every 30 seconds. Cool.

n a small bowl, combine the cookie crumbs and butter.

Press onto the bottom of a greased 10-in. springform pan.

Chop 1/2 cup pecans; set aside.

Spoon half of the butter pecan ice cream over crust.

Drizzle with 2 tablespoons caramel sauce; sprinkle with 1/4 cup chopped pecans.

Spread half of the chocolate ice cream over top.

Drizzle with 2 tablespoons caramel sauce; sprinkle with remaining chopped pecans.

Spoon remaining butter pecan ice cream around the edge of pan; spread remaining chocolate ice cream in center of pan.

Cover and freeze overnight.

Carefully run a knife around edge of pan to loosen; remove sides of pan. Garnish with remaining pecan halves; drizzle with 2 tablespoons caramel sauce.

Serve with remaining caramel sauce. Yield: 16-20 servings.

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