December 11, 2010


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1/2 cup crushed pecans
1 tub Cool Whip
1/2 of a 1/2 gallon vanilla ice cream, softened
1/2 jar caramel ice cream topping
2 1/2 cup chocolate chips (for melting)
2 cups milk
2 teaspoons butter

Graham Cracker Crust:

7-8 full graham cracker rectangles, crushed
1/3 cup melted butter
1/2 cup sugar


Prepare graham cracker crust by melting butter in microwave for 30 seconds or until melted. Mix together cracker crumbs and sugar. Pat evenly into the bottom of pie dish. (Pour butter over mixture and pat with hands, or mix butter in with crumbs and then place in pie dish and pat. Either way works.)Bake pie crust at 350°F for 10-15 minutes.


While crust is baking, heat (not boil) 2 cups milk on stove. Once hot, add chocolate chips and butter. Stir constantly and don't over cook. Pour this fudgy mixture over pie crust and freeze.Once frozen, add caramel on top of fudge. Smooth over the best you can (if chocolate swirls into it, it's ok) and sprinkle pecans over top. Freeze, or cool to let set up.
Smooth vanilla ice cream over caramel/pecan layer. Top with Cool Whip. Sprinkle 1 teaspoon of pecans on top and drizzle with caramel. Freeze hard.
This is a most tasty Summer dessert, and you're sure to make this more than once!

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