Ingredients
- 1.75 quarts ice cream, butter pecan
- 1 cup pecans
- 1 tablespoon butter
- 1/4 teaspoon kosher salt
- 3/4 cup hot fudge ice cream topping
- 3/4 cup caramel sauce
- Redi-Whip topping, optional garnish
- Maraschino cherries, optional garnish
For the Oreo Crust
- 30 Oreo cookies
- 4 tablespoons butter, melted
Nutrition Information
Serving size: 1 slice
Calories: 760
Carbohydrate: 86g (29%)
Protein: 8g (16%)
Total Fat: 44g (68%)
Saturated Fat: 19g (95%)
Trans Fat: 0g
Cholesterol: 20mg (7%)
Sodium: 530mg (22%)
Dietary Fiber: 2g (8%)
Calcium: 25%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Remove ice cream from freezer. While ice cream is softening, place pecans in small skillet with butter and melt over medium-high heat. Toast pecans with butter for 3 to 5 minutes. Remove pecans to a plate and sprinkle with salt. Let cool, and then chop into smaller pieces.
Make the Oreo cookie crust by placing cookies in food processor. Pulse until cookies are a fine crumble. Drizzle melted butter over cookie crumbles and continue to pulse another 15 seconds. Pour cookie crust into a 9-inch pie plate. Using your fingers, press cookie crumbs evenly into the pie plate, making a cookie crust. Place in freezer for 15 minutes.
Heat hot fudge and caramel sauce separately in microwave until they are easily pourable.
Remove crust from freezer and drizzle 1/4-cup of each sauce into the bottom of the crust. Sprinkle with buttered pecans. Spoon half of the ice cream into the shell and smooth out with a spatula. Drizzle additional 1/4-cup of each sauce over ice cream, followed by another layer of pecans on top. Finish by spooning the last half of ice cream on top and smooth out with spatula. Drizzle the remainder of the caramel and fudge sauce over the top of ice cream. Sprinkle with the remaining pecans, and place in freezer for 1 hour.
Cut into 8 pieces and garnish each with whipped topping and a maraschino cherry.
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