Chocolate Pecan Ice Cream Torte Recipe

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.