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shortbread cookies butter butter frozen whipped topping slivered almonds milk chocolate caramel sundae syrup
Viewed: 108 - Published at: 9 years agoIngredients
- 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
Method
- Combine cookie crumbs and butter. Press 2 cups onto bottom of a greased 9-in. springform pan. Spoon half of ice cream into prepared pan. Freeze for 20 minutes.
- 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.
- Remove from freezer 10 minutes before serving. Drizzle with syrup.
