Nutty Caramel Ice Cream Cake
Total TimePrep: 30 min. + freezing
- 4 cups crushed pecan shortbread cookies (about 33 cookies)
- 1/4 cup butter, melted
- 6 cups butter pecan ice cream, softened
- 1 carton (8 ounces) frozen whipped topping, thawed
- 3/4 cup slivered almonds, toasted
- 3/4 cup milk chocolate English toffee bits
- 1/4 cup caramel sundae syrup
- Combine cookie crumbs and butter. Press 2 cups onto bottom of a greased 9-in. springform pan. Spoon half of ice cream into prepared pan. Freeze for 20 minutes.
- Repeat layers with remaining cookie crumbs and ice cream. Spread with whipped topping. Sprinkle with almonds and toffee bits. Freeze, covered, overnight or until firm. May be frozen up to 2 months.
- To use frozen cake: Remove from freezer 10 minutes before serving. Drizzle with syrup.
Nutrition Facts1 slice: 410 calories, 28g fat (11g saturated fat), 37mg cholesterol, 232mg sodium, 36g carbohydrate (19g sugars, 1g fiber), 5g protein.
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Oct 10, 2011
My sister brought this for the dessert on my daughter's farewell party and it was a huge hit!!! I have printed myself a copy and will definatley be making this. Excellent and so tasty!!!!!!!!!!!!!!!!
Oct 10, 2011
I made this for our card group. Everyone LOVED it and wanted the recipe. Delicious. I sliced the few remaining pieces and put in individual freezer containers for my husband's sweet tooth craving.
Oct 9, 2011
a friend from work made this..left out the whipped cream and almonds, and made it in a 13x9 pan..everyone loved it!!
Sep 25, 2011
The family said this recipe was a definite keeper! I made it in an 8" pan and put caramel topping and toffee bits on both layers. I also used the whole package of pecan sandies but it doesn't have 52 cookies in it anymore - probably only about 42 - but that was enough.