Turtle Sundae Ice Cream Pie

🧂 Ingredients

• 1.75 quarts butter pecan ice cream

  substitute: vanilla ice cream
• 3/4 cup hot fudge ice cream Topping
• 3/4 cup caramel sauce
• 1 cup pecans
• 1 tbsp butter

  melted
• 1/4 tsp kosher salt
• 3 cups oreo cookie crumbs

  chocolate graham crackers or chocolate wafer cookies can also be used
• 4 tbsp Butter

  melted
• redi-whip topping for garnish
• maraschino cherries for garnish

Instructions

• 1 Take ice cream out of freezer and let soften while starting on other components
  of the turtle sundae pie.
• 2 Place pecans in small skillet with 1 tbsp of butter and turn heat on medium
  high, toast pecans with butter for 5 minutes, remove pecans to a plate and
  sprinkle with salt. Let cool. Chop into smaller pieces.  (Don't let butter burn
  if pecans are looking toasty after only 2 or 3 minutes stop there.)
• 3 Place cookies (approximately 30 cookies) in food processor pulse until cookies
  are a fine crumble, drizzle in melted butter and continue to pulse another 15
  seconds. Pour cookie crumbs into a 9 inch pie dish. Using your fingers press
  cookie crumbs evenly into the pie plate, making a cookie crust. Place in freezer
  for 15 minutes.
• 4 Measure out fudge and caramel sauce, heat in microwave for a few seconds so
  sauce is easy to pour and drizzle.
• 5 Remove crust from freezer and drizzle 1/4 cup of each sauce into the bottom of
  the crust (you can eyeball it), sprinkle with buttered pecans, scoop 1/2 of the
  ice cream into the shell and smooth out with a spatula, drizzle another 1/4 cup
  of each sauce over ice cream, sprinkle another layer of pecans, finish by
  spooning the last half of ice cream on top and smooth out with spatula. Drizzle
  last of the caramel and fudge sauce over the top, sprinkle with the remaining
  pecans, and place in freezer for 1 hour.
• 6 Cut into 8 pieces and garnish each with whip topping and a maraschino cherry.

Nutrition Info