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Caramel-Mocha Ice Cream Dessert

TOTAL TIME: Prep: 45 min. + freezing YIELD: 20 servings.
You can use any flavor of ice cream in this frosty dessert. Chocolate and vanilla would be delicious substitutes for coffee and dulce de leche. —Scarlett Elrod, Newnan, Georgia

Ingredients

  • 10 whole graham crackers
  • 1 cup butter, cubed
  • 1 cup packed brown sugar
  • 1 cup chopped pecans
  • FILLING:
  • 1 quart dulce de leche ice cream, softened
  • 1 jar (16 ounces) hot fudge ice cream topping, warmed
  • 1 quart coffee ice cream, softened
  • 1-1/2 cups heavy whipping cream
  • 1/3 cup coffee liqueur
  • Chocolate curls

Directions

  • 1. Preheat oven to 350°. Arrange crackers in a single layer in a greased 15x10x1-in. baking pan. In a large saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat and stir in pecans. Pour over crackers; spread to cover crackers.
  • 2. Bake 8-10 minutes or until bubbly. Cool completely on a wire rack.
  • 3. Crush cracker mixture into coarse crumbs; sprinkle half into an ungreased 13x9-in. dish. Spread with dulce de leche ice cream. Cover and freeze for 1 hour or until firm.
  • 4. Drizzle with ice cream topping and sprinkle with remaining crumb mixture. Cover and freeze 30 minutes or until ice cream topping is set.
  • 5. Spread with coffee ice cream; freeze. In a small bowl, beat cream until stiff peaks form. Fold in coffee liqueur. Spread over top of dessert. Cover and freeze 4 hours or until firm.
  • 6. Remove from freezer 15 minutes before serving. Garnish with chocolate curls.

Nutrition Facts

1 piece: 498 calories, 30g fat (16g saturated fat), 89mg cholesterol, 211mg sodium, 52g carbohydrate (41g sugars, 1g fiber), 6g protein.

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