You are really going to want to sink your teeth into this Ice Cream Cake.
At first I wasn’t sure I wanted to try it. Sure, I love most of the ingredients. Nuts, Ice Cream, Caramel, Toffee, Cool Whip (Yes, I love Cool Whip.)
It was the Pecan Shortbread cookies that I was not so sure about.
Well, those cookies all crushed up and mixed with butter are heavenly. They complemented every other ingredient in ways I never expected.
Aside from chill time, this Nutty Caramel Ice Cream Cake takes almost no time at all to put together. Everyone here loved it.
4 cups crushed pecan shortbread cookies (one 13 oz package of these yielded just about 4 cups):
1/4 cup butter, melted
6 cups butter pecan ice cream, softened (about 1/2 gallon)
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
2. Repeat layers with remaining cookie crumbs and ice cream. Spread with whipped topping. Sprinkle with almonds and toffee bits. Cover and freeze overnight or until firm. May be frozen for up to 2 months.
3. To serve frozen cake: Remove from the freezer 10 minutes before serving. Drizzle with syrup.
Yield: 16 servings
Recipe from Taste Of Home Magazine
On to a short song.
Me First And The Gimme Gimmes-Stand By Your Man
And a sweet song.
Antilles-You And Me