Recipe by annbb
A wonderful Southern dessert - pralines, pecans, caramel, vanilla ice cream - what could be better? This comes from the mother of one of my mom's friends - she was a true Southern Belle! Everyone who's tasted this has LOVED it! I personally prefer Breyer's ice cream because it's all natural without guar gum or any other odd-sounding stuff added to it. I buy Smucker's because it's good and readily available. You certainly can use any brand of either. Do allow enough time before you serve so this can be well frozen - put it together at least 5 or 6 hours before you want to serve.
- 1 cup softened unsalted butter (preferred)
- 1⁄2 cup brown sugar
- 2 cups flour
- 1 cup coarse-chopped pecans
- 2 (15 -19 ounce) bottlessmucker's caramel sauce
- 1⁄2 gallon breyer's brand natural vanilla ice cream, softened
Directions See How It's Made
- Preheat oven to 400 degrees.
- Mix together the butter, brown sugar, flour and pecans. Spread evenly on a cookie sheet sprayed lightly with Pam (or lightly greased).
- Bake for 10 to 12 minutes, until browned.
- When cooled, break into coarse praline pieces. Set aside 1 1/4 cups.
- Cover a 9" X 13" pyrex dish or pan with the remaining praline pieces.
- Pour 1 1/2 of the jars/bottles of caramel evenly over the praline pieces. Freeze for 45 minutes.
- Remove pan from freezer and evenly cover all with the softened ice cream, (I sometimes use a little more than just a 1/2 gallon - personal preference).
- Sprinkle top of ice cream with the set-aside praline pieces and drizzle the remaining caramel sauce ~artfully~ over the top.
- DO remember to take this out of the freezer about 1/2 hour before you want to serve it. If you forget, you'll need a hammer and chisel to get it out of the pan!
- This needs to be in the freezer for at least 5 to 6 hours before serving.