Chocolate Pecan Ice Cream Torte |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Read more . It never fails to impress say Kelly Arvay Barberton, Ohio . 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:
1. In a microwave-safe bowl, combine the caramel topping and candy bars.
2. Microwave, uncovered, on high for 1-1/2 minutes or until candy bars are melted, stirring every 30 seconds. Cool.
3. n a small bowl, combine the cookie crumbs and butter.
4. Press onto the bottom of a greased 10-in. springform pan.
5. Chop 1/2 cup pecans; set aside.
6. Spoon half of the butter pecan ice cream over crust.
7. Drizzle with 2 tablespoons caramel sauce; sprinkle with 1/4 cup chopped pecans.
8. Spread half of the chocolate ice cream over top.
9. Drizzle with 2 tablespoons caramel sauce; sprinkle with remaining chopped pecans.
10. Spoon remaining butter pecan ice cream around the edge of pan; spread remaining chocolate ice cream in center of pan.
11. Cover and freeze overnight.
12. 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.
13. Serve with remaining caramel sauce. Yield: 16-20 servings.
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