Turtle Ice Cream Pie
Description
Patience is required when making this dessert because it takes lots of time to complete. But it is worth it because it's delicious and decadent.
Ingredients
1 3/4 c. Oreo cookie crumbs
3 T. butter, melted
1 1/2 c. pecan pieces, toasted
13.4 oz. can dulce de leche
15 oz. hot fudge ice cream topping
1/2 c. heavy cream, divided
1 1/2 quarts (3 pints) caramel swirl or salted caramel ice cream
8 oz. frozen Cool Whip, thawed
turtle candy, for garnish
Directions
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Preheat oven to 350 degrees. Lightly spray the bottom of a 9" springform pan with cooking spray.
In a small bowl, mix together cookie crumbs and butter; press firmly on the bottom and 1/2-3/4 inch up sides of pan. Bake 8-10 minutes or just until set. Cool completely.
Spread pecans in a single layer on a baking sheet. While crust bakes, toast pecans 6-8 minutes. Set aside to cool.
In a microwave safe bowl, warm dulce de leche with 1/4 c. heavy cream just until pourable.
In another bowl, melt hot fudge sauce with 1/4 c. cream in 20 second intervals, stopping to stir each time, repeating until smooth. Both should be just warm enough to pour, not hot.
Assembly: Scoop half of the ice cream onto cooled crust, spreading evenly. Drizzle ice cream with one third of the dulce de leche and 1/3 cup hot fudge. Sprinkle with 1/3 c. pecans. Freeze 15 minutes or until ice cream is almost firm.
Repeat layers, starting with remaining caramel ice cream, one third of the warmed dulce de leche, 1/3 of the hot fudge and 1/3 c. pecans.
Return to the freezer.
Set aside the one third of each of the caramel, hot fudge and the pecans for serving.
Cover with plastic wrap. Freeze for at least 8 hours or overnight.
When ready to serve, remove from the freezer and let sit on the counter for 5-10 minutes. Remove outer ring of the springform pan.
Slice. Serve drizzled with warm reserved dulce de leche, hot fudge and pecans.
Serve topped with whipped topping and garnished with turtle candy, if desired.
10 servings.