Mile High Turtle Pie (Ice Cream Pie)

By á-178825

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.

Ingredients

• 12.25 oz jar caramel ice cream topping
• 2 (1.55 oz) bars milk chocolate candy, break in sm pieces
• 12 pecan shortbread cookies, finely crushed (1 1/4c)
• 3 T butter, melted
• 1 c pecan halves, toasted, divided
• 1/2 gal butter pecan ice cream, divided
• 1/2 gal chocolate ice cream, divided
• Cooking spray

Preparation

Step 1

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.