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Layer ice cream with a mixture of cookie crumbs, chocolate pieces and pecans to make this frozen dessert. It's great for any summer party.

Source: Midwest Living

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Recipe Summary

prep:
45 mins
freeze:
6 hrs
stand:
30 mins
total:
7 hrs 15 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a 9-inch round sheet of parchment paper or waxed paper over the base of an 8-inch springform pan. Attach sides of pan to base, clamping the paper in place. Set pan aside.

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  • In a large bowl combine cookie crumbs, chocolate pieces, butter, and finely chopped pecans. Press one-third of the cookie crumb mixture onto the bottom of the prepared pan. Carefully spread the softened chocolate ice cream with the back of a large spoon over the cookie crumb layer. Cover and freeze for 1 hour.

  • Sprinkle half of the remaining cookie crumb mixture over the chocolate ice cream, pressing gently to form a crust. Carefully spread the vanilla ice cream over the cookie crumb layer using the back of a large spoon. Sprinkle remaining crumb mixture over the vanilla ice cream, pressing gently to form a crust. Cover and freeze for 1 hour.

  • Remove sides of pan; lift cake from bottom of pan and peel paper off bottom of cake. Place frozen cake on a serving platter. Frost with whipped dessert topping. Top with coarsely chopped pecans. Loosely cover and freeze 4 to 24 hours or till firm. Let stand at room temperature 30 minutes before serving. Makes 12 servings.

Nutrition Facts

480 calories; fat 32g; cholesterol 59mg; saturated fat 15g; carbohydrates 46g; mono fat 13g; poly fat 3g; insoluble fiber 4g; sugars 29g; protein 6g; vitamin a 583.1IU; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 20.2mcg; vitamin b12 0.2mcg; sodium 289mg; calcium 60.6mg; iron 2.3mg.
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