Comida Kraft
Recipe Box

Caramel-Pecan Ice Cream Cake

(10) 9 Reviews
Prep Time
Total Time

12 servings

Vanilla ice cream sandwiched between layers of chopped shortbread cookies and pecans is drizzled with caramel topping for a luscious frozen dessert.

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What You Need

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Make It

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  • Sprinkle half of the cookie pieces onto bottom of 9-inch springform pan; top with half of the pecans.
  • Spread ice cream evenly over cookies and pecans; sprinkle with remaining cookies and pecans. Drizzle with topping.
  • Freeze at least 4 hours or overnight. Store leftover dessert in freezer.

Size Wise

Enjoy a serving of this cool dessert on occasion.

How to Toast Nuts

Spread in single layer on baking sheet. Bake at 350°F for 5 to 7 min. or until lightly toasted.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 270
Total fat 14g
Saturated fat 5g
Cholesterol 20mg
Sodium 110mg
Carbohydrate 33g
Dietary fiber 2g
Sugars 20g
Protein 4g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • KatStufflebean |

    I have made this a couple of times and I am diabetic and used no sugar added ice cream and the sugar free caramel sauce and it was just as good.

  • rineman |

    I have made this cake many times and shared the recipe with others who also enjoy it. This is a great summer treat.

  • inuyasha_2004_2004 |

    This is great, but you could use small candies or plain biscuits instead of the nuts or with the nuts. You can also crush bigger candies or use crushed chocolate chunks.

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