Chocolate Pecan Ice Cream Torte

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 16
• 1 (12 1/4 ounce) jar caramel ice cream topping
• 2 (1 5/8 ounce) milk chocolate candy bars, chopped
• 12 shortbread cookies with pecans, crushed
• 3 tablespoons 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

Recipe

• 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 tablespoons caramel sauce; sprinkle with 1/4 cup chopped pecans.
• 3 spread half of the chocolate ice cream over top. drizzle with 2 tablespoons 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 edge of pan to loosen; remove sides of pan. top with remaining pecan halves; drizzle with 2 tablespoons caramel sauce. serve with remaining caramel sauce.