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Categories:Viewed: 28 - Published at: a year ago
Ingredients
- 1 pkg. (7 oz.) European-style shortbread cookies, coarsely chopped, divided
- 1 cup toasted coarsely chopped PLANTERS Pecans, divided
- 1 qt. vanilla ice cream or frozen vanilla yogurt, softened
- 1/2 cup caramel ice cream topping
Method
- Sprinkle half of the cookie pieces onto bottom of 9-inch springform pan; top with half of the pecans.
- Spread ice cream evenly over cookies and pecans; sprinkle with remaining cookies and pecans.
- Drizzle with topping.
- Freeze at least 4 hours or overnight.
- Store leftover dessert in freezer.
