Name: Nutty Caramel Ice Cream Cake
Prep time: 30 min
Yield: 16 servings
Ingredients: 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

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Nutty Caramel Ice Cream Cake

16 servings

We made this frozen treat for a family birthday party, and we received endless comments on it. It’s truly fantastic! Be sure to try the recipe with other ice cream flavors.—Tina Stelzl, Waxhaw, North Carolina

Ingredients

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

Instructions

1 Combine cookie crumbs and butter. Press 2 cups onto bottom of a greased 9-in. springform pan. Spoon half the ice cream into prepared pan. Freeze for 20 minutes.

2 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.

3 To use frozen cake: Remove from freezer 10 minutes before serving. Drizzle with syrup.