Chocolate Pecan Ice Cream Torte

This delectable dessert layers my favorite ice cream (chocolate) and my husband's favorite (butter pecan) on a shortbread crust, along with chocolate candy pieces, toasted pecans and caramel topping.

• Ready In: 20 mins
• Serves: 16-20

Ingredients

• 1 (12 1/4ounce) jar  caramel ice cream topping
• 2 (1 5/8ounce)  milk chocolate candy bars, chopped
• 12  shortbread cookies with pecans, crushed
• 3  tablespoons butter, melted
• 1  cup pecan halves, toasted, divided
• 1⁄2 gallon butter pecan ice cream, slightly softened
• 1⁄2 gallon chocolate ice cream, slightly softened

Directions

1. In a microwave-safe bowl, combine the caramel topping and candy bars. Microwave, uncovered, on high for 1-1/2 minutes or until candy bars are melted, stirring every 30 seconds. Cool.
2. Combine the cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Chop 1/2 cup pecans; set aside. Spoon half of the butter pecan ice cream over crust. Drizzle with 2 tablespoons caramel sauce; sprinkle with 1/4 cup chopped pecans.
3. Spread half of the chocolate ice cream over top. Drizzle with 2 tablespoons caramel sauce; sprinkle with remaining chopped pecans.
4. Spoon remaining butter pecan ice cream around the edge of pan; spread remaining chocolate ice cream in center of pan. Cover and freeze overnight.
5. Carefully run a knife around edge of pan to loosen; remove sides of pan. Top with remaining pecan halves; drizzle with 2 tablespoons caramel sauce. Serve with remaining caramel sauce.