 |
Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
|
This takes some time but is so worth it on a hot summer day. Ingredients:
2 cups crushed graham crackers |
1/3 cup sugar |
4 tablespoons melted butter |
1/2 gallon softened vanilla ice cream |
1/2 gallon softened chocolate ice cream |
1 (12 ounce) jar hot fudge topping |
1 (12 ounce) jar caramel topping |
1 cup chopped pecans |
Directions:
1. Mix graham cracker crumbs, sugar, and melted butter and press into bottom of 10 inch springform pan. Let cool.
2. Soften 1/2 gallon vanilla ice cream and press on top of graham cracker crust. Pour jar of caramel topping on top. Let freeze for 4 hours.
3. Soften 1/2 gallon chocolate ice cream and press on top of caramel topping. Spread hot fudge topping on top. Sprinkle on pecans and freeze for at least another 4 hours.
4. Put springform pan in a small amount of water to soften. Run around rim with knife and remove sides. Cut into slices.
|
|