Directions:
- Soften the vanilla ice cream in the refrigerator for about 20 minutes, then spread it evenly in the prepared crust.
- Top with half the bourbon fudge and half the pecans and freeze for about an hour.
- Soften the coffee ice cream, and spread over the now firm first layer.
- Mound the coffee ice cream in the center as necessary.
- Top with the rest of the fudge and pecans.
- Decorate with whipped cream and cover loosely.
- Freeze overnight or at least four hours and serve with warm fudge sauce To make the sauce combine first 5 ingredients in a microwaveable bowl and microwave about 3 minutes, whisking every minute or so.
- When the mixture has thickened somewhat, whisk in last three ingredients.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2498.74 Kcal (10462 kJ) | ||
| Calories from fat | 1469.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 163.23g | 251% | |
|---|---|---|---|
| Cholesterol | 291.36mg | 97% | |
| Sodium | 1100.19mg | 46% | |
| Potassium | 491.77mg | 10% | |
| Total Carbs | 250.43g | 83% | |
| Sugars | 170.39g | 682% | |
| Dietary Fiber | 15g | 60% | |
| Protein | 31.9g | 64% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 5.5mg | 30% | |
| Calcium | 300.4mg | 30% | |
| Amount Per 100 g | |||
| Calories | 280.3 Kcal (1174 kJ) | ||
| Calories from fat | 164.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.31g | 251% | |
|---|---|---|---|
| Cholesterol | 32.68mg | 97% | |
| Sodium | 123.42mg | 46% | |
| Potassium | 55.16mg | 10% | |
| Total Carbs | 28.09g | 83% | |
| Sugars | 19.11g | 682% | |
| Dietary Fiber | 1.68g | 60% | |
| Protein | 3.58g | 64% | |
| Vitamin C | 0.2mg | 2% | |
| Iron | 0.6mg | 30% | |
| Calcium | 33.7mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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