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Recipe Summary

prep:
2 hrs
freeze:
4 hrs
total:
6 hrs
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, combine the crushed cookies, the 1/2 cup pecans, and one of the containers of dessert topping. Press into a 13x9x2-inch dish or pan. Cover with foil; freeze firm.

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  • Slice ice cream or sherbet crosswise. Place slices over frozen mixture, cutting to fit if necessary. Cover and return to freezer; freeze until solid.

  • Swirl second container of thawed dessert topping over the top of ice cream or sherbet. Sprinkle with the 1/3 cup pecans. Freeze. Cover with foil.

  • Remove dessert from the freezer about 20 minutes before serving. Cut into rectangles. Makes 12 servings.

Strawberry Ice Cream Dessert:

Follow recipe as directed, except substitute strawberry for pecan-praline ice cream. After ice cream layer freezes, spread a layer of strawberry preserves over the top. Continue as directed.

Rainbow Ice Cream Dessert:

Follow recipe as directed, except substitute rainbow sherbet for the pecan-praline ice cream.

Chocolate-Peanut Ice Cream Dessert:

Follow recipe as directed, except use chocolate sandwich cookies with white filling for vanilla sandwich cookies and 1/3 cup salted peanuts for the 1/3 cup pecans sprinkled over top.

Nutrition Facts

395 calories; fat 26g; cholesterol 52mg; carbohydrates 38g; insoluble fiber 0g; sodium 117mg.
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