 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
This is an interesting recipe I picked up about 10 years ago - Although the source is totally forgotten, the taste of the sundae hasn't been! Preparation time INCLUDES NEITHER the time needed for the crust to freeze [about 30 minutes], the time for the ice cream to soften [about 15 minutes], the time for the sauce to cool [about 3 minutes], NOR the 12 hours for the pie to freeze overnight! Ingredients:
1 1/4 cups vanilla wafer crumbs |
1/2 cup pecans, finely chopped |
1/4 cup unsalted butter, melted |
2 tablespoons brown sugar, packed |
1/2 teaspoon ground cinnamon |
6 cups vanilla ice cream |
1 cup mincemeat (made without suet) |
1/2 cup brown sugar, packed |
1/2 cup whipping cream |
1/2 teaspoon vanilla extract |
1 (6 ounce) jar maraschino cherries (optional) |
Directions:
1. FOR THE CRUST: Combine wafer crumbs, pecans, butter, sugar & cinnamon.
2. Press into bottom & 1 1/2 up side of 10 greased springform pan.
3. Freeze for 30 minutes.
4. FOR THE FILLING: Place ice cream in bowl, & let stand at room temperature for 10-15 minutes to soften.
5. Stir in mincemeat until evenly distributed.
6. Carefully pack into crumb crust.
7. Cover & freeze overnight or for up to 4 weeks.
8. FOR THE CARAMEL SAUCE: In saucepan, bring sugar & cream to boil.
9. Stirring occasionally, cook for 3-4 minutes or until thickened enough to coat spoon. DO NOT OVER COOK.
10. Stir in vanilla, & let cool 3 minutes. [Sauce can be cooked completely & stored in airtight container for up to 4 weeks. Reheat over medium heat before serving.].
11. To serve, drizzle caramel sauce over pieces of pie.
12. To make it even more festive, chop a maraschino cherry for each slice of pie, & sprinkle over the caramel sauce.
|
|