How to make it

  • 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.
  • I
  • 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.

People Who Like This Dish 3
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    " It was excellent "
    lacrenshaw ate it and said...
    I am sooo glad that you didn't put a calorie count on this one, midge! My thanks and my ^10...
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