Rich As Croesus Praline Ice Cream Dessert
- Ready In:
- 5hrs 20mins
- Ingredients:
- 6
- Yields:
-
1 panful
- Serves:
- 8-12
ingredients
- 236.59 ml softened unsalted butter (preferred)
- 118.29 ml brown sugar
- 473.18 ml flour
- 236.59 ml coarse-chopped pecans
- 2 (850.48-1077.28 g) bottle smucker's caramel sauce
- 1892.5 ml breyer's brand natural vanilla ice cream, softened
directions
- 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.
- Freeze.
- 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.
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