Dulce de Leche Pralines 'n Mocha Fudge
Source of Recipe
Picnic's and Potlucks cookbook
Recipe Introduction
I have tried this with flavors of ice cream other than coffee with great success. Butter pecan works very well. It is a great make ahead dessert for a large group. It takes a while to put it all together, but well worth the time.
List of Ingredients
Praline Crumbs:
10 whole rectangular graham crackers
1 cup butter
1 cup firmly packed brown sugar
1 cup chopped pecans
Dessert:
1 quart (4 cups) dulce de leche ice cream
1 (16oz) jar hot fudge ice cream topping
1 quart (4 cups) Coffee ice cream
Topping:
1 1/2 cups whipping cream
1/3 cup coffee-flavored liqueurRecipe
Heat oven to 350 degrees F. Arrange graham crackers in single layer in ungreased 15" X 10" X 1" glass baking dish. Melt butter in medium saucepan over medium-high heat. Stir in brown sugar. Bring to a boil. Boil 2 minutes. Remove from heat. Stir in pecans. Pour mixture over crackers; Spread evenly. Bake at 350 degrees for 10 minutes. Cool 30 minutes or until completely cooled.
Meanwhile, soften dulce de leche ice cream by placing in refrigerator for 30 minutes.
Crush praline crackers into coarse crumbs. sprinkle half of the praline crumbs in bottom of ungreased 13" X 9" X 1" glass baking dish. (you can use a slightly larger dish, as this is really full. The topping over flows) With kitchen scissors, cut and remove carton from dulce de leche ice cream. Slice ice cream into 1/2 inch thick slices. Arrange slices over crumbs, overlapping slightly. Spread ice cream with spatula until even; pressing down firmly. Freeze 1 hour or until firm.
Place hot fudge ice cream topping in resealable 1 quart plastic bag. Microwave for 30 seconds or so until it is slightly warm and loosens up. Cut small hole in bottom corner of bag with topping. Squeeze bag to pipe fudge topping over dulce de leche ice cream layer. Scatter remaining half of praline crumbs over fudge layer. Return to freezer for 30 minutes or until fudge is firm.
Meanwhile, place coffee ice cream in refrigerator for 30 minutes to soften. With kitchen scissors, cut and remove carton from coffee ice cream. Cut ice cream into 1/2 inch thick slices. Arrange slices over crumbs, overlapping slightly. Spread ice cream with spatula until even; pressing down firmly. Return dessert to freezer while preparing topping.
Beat whipping cream in large bowl until stiff peaks form. Fold coffee liqueur into whipped cream. Spread over top of dessert. If desired, garnish with chocolate curls. Freeze 4 hours or until firm. For easier cutting and serving, let dessert stand at room temperature for 20-30 minutes.
Serves 16-20 depending on size of pan used.
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