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    Turtle Dessert


    Source of Recipe


    RC

    List of Ingredients




    17 ice-cream sandwiches (we tested with Mayfield)
    1 (12.25-ounce) jar caramel topping
    1 1/4 cups chopped pecans, toasted
    1 (12-ounce) container frozen whipped topping, thawed
    3/4 cup hot fudge topping, heated

    Recipe



    1. Place 8 1/2 ice-cream sandwiches in a 13 x 9 inch baking dish. Spread evenly with caramel topping, and sprinkle with 1 cup pecans. Top with 2 cups whipped topping and remaining ice-cream sandwiches. Spread remaining whipped topping evenly over sandwiches. Sprinkle with remaining 1/4 cup pecans. Cover and freeze at least 2 hours. Let stand 5 minutes before serving; cut into squares. Drizzle with fudge topping. Yield: 10 servings.

    Per serving: Calories 609 (41% from fat); Fat 28g (sat 13g, mono 9.8g, poly 3.9g); Protein 7.4g; Carb 83.8g; Fiber 3.3g; Chol 34mg; Iron 1.3mg; Sodium 262mg; Calc 154mg

 

 

 

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