16 servings. Can be made ahead & frozen days in advance. To toast pecans, preheat oven to 350. Spread pecans in single layer. Bake 10-12 min until lightly toasted & fragrant. To make cutting this frozen dessert easier, dip knife into warm water & wipe dry after each cut.
12.25 oz jar caramel ice cream topping
(1.55 oz) bars milk chocolate candy, break in sm pieces
pecan shortbread cookies, finely crushed (1 1/4c)
T butter, melted
c pecan halves, toasted, divided
gal butter pecan ice cream, divided
gal chocolate ice cream, divided
In micro cooker melt caramel topping & chocolate on high 1 - 1 1/2 min stirring every 30 sec until melted & smooth. Cool slightly. Lightly spray inside of springform pan with vegetable oil. Line sides of pan with 2 in parchment paper. Crush cookies in ziplock bag using rolling pin. Melt butter in sm batter bowl on high 30-45 sec. Stir in crumbs & firmly press crumb mixture onto bottom of pan & place in fridge. Reserve 1/2 of toasted pecans for top. Coarsely chop remaining pecans & set aside. Scoop 1/2 of butter pecan ice cream over crust, pressing into even layer. Drizzle with 1/3 of caramel-chocolate sauce & 1/2 of chopped pecans. Scoop 1/2 of chocolate ice cream over 1st layer. Drizzle with 1/2 of remaining sauce & sprinkle with remaining chopped pecans. Scoop remaining butter pecan ice cream around edge of pie. Scoop remaining chocolate ice cream in center. Top with reserved pecan halves & drizzle rest of sauce. Wrap loosely with foil. Freeze until firm 4 hrs or longer. Move from freezer to fridge for 30 min. Release collar from pan & carefully remove paper before slicing.