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CHOCOLATE PECAN ICE CREAM TORTE




Source of Recipe


Kelly Arvay, Barberton, OH as seen in "TASTE OF HOME" Magazine - June/July 2004 Issue






List of Ingredients



• 1 jar (12.25 oz) Caramel Ice Cream topping sauce
  
• 2 milk chocolate candy bars (1.55 oz each), chopped
  
• 12 Pecan Shortbread cookies, crushed
  
• 3 Tblsp. Butter, melted
  
• 1 cup Pecan halves, toasted, divided
  
• 1/2 gallon Butter Pecan Ice Cream, slightly softened
  
• 1/2 gallon Chocolate Ice Cream, slightly softened
  






Instructions



1. In a microwave-safe bowl, combine the caramel topping and candy bars. Microwave, uncovered, on high for 1-1/2 minutes or until candy bars are melted, stirring every 30 seconds. Cool.
   
2. Combine the cookie crumbs and butter. Press onto the bottom of a greased 10-in springform pan. Chop 1/2 cup pecans; set aside. Spoon half of the butter pecan ice cream over crust. Drizzle with 2 Tblsp Caramel Sauce; sprinkle with 1/4 cup chopped Pecans.
   
3. Spread half of the chocolate ice cream over top. Drizzle with 2 Tblsp Caramel Sauce; sprinkle with remaining chopped Pecans.
   
4. Spoon remaining butter pecan ice cream around the edge of pan; spread remaining chocolate ice cream in center of pan. Cover and freeze overnight.
   
5. Carefully run a knife around the edge of pan to loosen; remove sides of pan. Top with remaining pecan halves; drizzle with 2 Tblsp Caramel Sauce. Serve with remaining Caramel Sauce.
   






Final Comments


YIELD: 16 to 20 Servings


NOTE: This recipe was tested in a 1,100 Watt Microwave.