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Caramel-Pecan Ice Cream Cake
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Caramel-Pecan Ice Cream Cake

4 Hr(s) 15 Min(s)
15 Min(s) Prep
4 Hr(s) Cook
Vanilla ice cream sandwiched between layers of chopped shortbread cookies and pecans is drizzled with caramel topping for a luscious frozen dessert.
What You Need
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12 servings
Original recipe yields 12 servings
1 pkg. (7 oz.) European-style shortbread cookies, coarsely chopped, divided
1 cup toasted coarsely chopped PLANTERS Pecans, divided
1 qt. vanilla ice cream or frozen vanilla yogurt, softened
1/2 cup caramel ice cream topping
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Let's Make It
1
Sprinkle half of the cookie pieces onto bottom of 9-inch springform pan; top with half of the pecans.
2
Spread ice cream evenly over cookies and pecans; sprinkle with remaining cookies and pecans. Drizzle with topping.
3
Freeze at least 4 hours or overnight. Store leftover dessert in freezer.
Kitchen Tips
Tip 1
Size Wise
Enjoy a serving of this cool dessert on occasion.
Tip 2
How to Toast Nuts
Spread in single layer on baking sheet. Bake at 350°F for 5 to 7 min. or until lightly toasted.
Nutrition
Calories
270
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 110mg
5%
Total Carbohydrates 33g
12%
Dietary Fibers 2g
7%
Sugars 20g
40%
Protein 4g
8%
Vitamin A
4%
Vitamin C
0%
Calcium
8%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings
* 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.
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