Ingredients:
1 (12 1/4 ounce) jars caramel ice cream topping
2 (1 5/8 ounce) milk chocolate candy bars, chopped
12 shortbread cookies with pecans, crushed
3 tablespoons butter, melted
1 cup pecan halves, toasted, divided
1/2 gallon butter pecan ice cream, slightly softened
1/2 gallon chocolate ice cream, slightly softened
Directions:
In a microwave-safe bowl, combine the caramel topping and candy bars. Microwave, uncovered, on high for 1-1/2 minutes or until candy bars are melted, stirring every 30 seconds. Cool.
Combine the cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Chop 1/2 cup pecans; set aside. Spoon half of the butter pecan ice cream over crust. Drizzle with 2 tablespoons caramel sauce; sprinkle with 1/4 cup chopped pecans.
Spread half of the chocolate ice cream over top. Drizzle with 2 tablespoons caramel sauce; sprinkle with remaining chopped pecans.
Spoon remaining butter pecan ice cream around the edge of pan; spread remaining chocolate ice cream in center of pan. Cover and freeze overnight.
Carefully run a knife around edge of pan to loosen; remove sides of pan. Top with remaining pecan halves; drizzle with 2 tablespoons caramel sauce. Serve with remaining caramel sauce.
Servings: 16-20
Time preparation: 20 min.
Time total: 20 min.