Total Time
8hrs 30mins
Prep 30 mins
Cook 8 hrs

This takes some time but is so worth it on a hot summer day.

Ingredients Nutrition

Directions

  1. Mix graham cracker crumbs, sugar, and melted butter and press into bottom of 10 inch springform pan. Let cool.
  2. Soften 1/2 gallon vanilla ice cream and press on top of graham cracker crust. Pour jar of caramel topping on top. Let freeze for 4 hours.
  3. Soften 1/2 gallon chocolate ice cream and press on top of caramel topping. Spread hot fudge topping on top. Sprinkle on pecans and freeze for at least another 4 hours.
  4. Put springform pan in a small amount of water to soften. Run around rim with knife and remove sides. Cut into slices.

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