Caramel Dessert
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
16
ingredients
- 414.03 ml flour
- 236.59 ml chopped pecans (or walnuts)
- 236.59 ml brown sugar
- 236.59 ml rolled oats
- 236.59 ml melted butter (or margarine)
- 354.88 ml caramel ice cream topping
- 1892.72 ml vanilla ice cream
directions
- In a large mixing bowl combine flour, pecans, brown sugar and rolled oats.
- Add melted butter and mix well.
- Pat in a thin layer on a baking sheet and bake at 400°F for 15 minutes, stirring occasionally.
- Crumble while still warm. Then cool and put half of the crumb mixture in a 9x13-inch pan (or Tupperware container).
- Drizzle the crumbs with half of the caramel sauce. Next spread the ice cream over the caramel, (ice cream slightly melted to make spreading easier).
- Top with remaining crumbs and drizzle the remainder of the caramel sauce over the top. Cover and freeze.
- To serve: Cut into serving slices. (Remove from freezer 1/2 hour before serving).
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Reviews
-
Well, it might be a great summer dessert, but even in our cooler weather (Golly, but it's cold ~ Below 60 degrees already!) it's A WONDERFUL DESSERT! I put it together using a homemade caramel sauce, toasted pecans & a French vanilla ice cream ~ GREAT TASTING & so easy to get to the table once frozen! Thanks for the keeper! [Tagged, made & reviewed as a PRESSIE in the Aus/NZ 12 Days of Christmas Recipe Swap]
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Totally agree with Dotty2 and Merlot - a wonderful make ahead - great to have on hand for those unexpected guests, a perfect summer dessert. I used pecans in the making and am sure walnuts would work well too. So easy to prepare and one everyone enjoyed - no leftovers! Thank you Dotty2 for sharing your community cookbook find.
RECIPE SUBMITTED BY
Dotty2
Canada
I have just recently retired. I worked in the banking industry for 25 yrs. My husband and I own a cottage and have spent most of this last summer at the lake. We go there in the winter as well. I love to cook and I collect recipes.
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