NUTTY CARAMEL ICE CREAM CAKE

Nutty Caramel Ice Cream Cake image

We made this frozen treat for a family birthday party, and we received endless comments on it. It's truly fantastic! Be sure to try the recipe with other ice cream flavors.-Tina Stelzl, Waxhaw, North Carolina

Provided by Taste of Home

Time 30m

Yield 16 servings.

Number Of Ingredients 7

Ingredients

4 cups crushed pecan shortbread cookies (about 33 cookies)
1/4 cup butter, melted
6 cups butter pecan ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
3/4 cup slivered almonds, toasted
3/4 cup milk chocolate English toffee bits
1/4 cup caramel sundae syrup

Steps:

Combine cookie crumbs and butter. Press 2 cups onto bottom of a greased 9-in. springform pan. Spoon half of ice cream into prepared pan. Freeze for 20 minutes. , Repeat layers with remaining cookie crumbs and ice cream. Spread with whipped topping. Sprinkle with almonds and toffee bits. Freeze, covered, overnight or until firm. May be frozen up to 2 months., To use frozen cake: Remove from freezer 10 minutes before serving. Drizzle with syrup.

Nutrition Facts : Calories 410 calories, Fat 28g fat (11g saturated fat), Cholesterol 37mg cholesterol, Sodium 232mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.