Directions:
- In small bowl, mix wafer cookie crumbs and melted vegetable oil spread until crumbly. Press gently and evenly in bottom of ungreased 9-inch springform pan. Freeze 30 minutes.
- Drop chocolate ice cream by small spoonfuls over crust; carefully spread until smooth. Freeze 1 hour or until firm.
- Spoon and carefully spread fudge topping over ice cream. Sprinkle with 1/3 cup of the pecans; press lightly. Freeze 1 hour or until firm.
- Drop vanilla ice cream by small spoonfuls over pecan layer; carefully spread until smooth. Sprinkle with remaining 1/3 cup pecans. Cover; freeze at least 8 hours or overnight.
- To serve, let stand at room temperature 5 to 10 minutes to soften. Carefully remove side of pan. Cut into 12 wedges. Place each wedge on individual dessert plate; drizzle each with 1 teaspoon of the caramel topping. Store remaining ice cream cake covered in freezer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 360.22 Kcal (1508 kJ) | ||
| Calories from fat | 182.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.25g | 31% | |
|---|---|---|---|
| Cholesterol | 20.2mg | 7% | |
| Sodium | 171.11mg | 7% | |
| Potassium | 335.02mg | 7% | |
| Total Carbs | 41.29g | 14% | |
| Sugars | 15.03g | 60% | |
| Dietary Fiber | 4.87g | 19% | |
| Protein | 5.75g | 11% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 1.2mg | 7% | |
| Calcium | 131.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 284.81 Kcal (1192 kJ) | ||
| Calories from fat | 144.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.01g | 31% | |
|---|---|---|---|
| Cholesterol | 15.97mg | 7% | |
| Sodium | 135.29mg | 7% | |
| Potassium | 264.88mg | 7% | |
| Total Carbs | 32.64g | 14% | |
| Sugars | 11.88g | 60% | |
| Dietary Fiber | 3.85g | 19% | |
| Protein | 4.54g | 11% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 1mg | 7% | |
| Calcium | 103.7mg | 13% | |
* 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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