Ingredients
- 1 cup graham cracker crumbs
- 1 1/2 cups Diamond of California® Pecan Halves, roughly chopped and divided
- 3 tbsp butter
- 1 carton vanilla ice cream
- 1 cup chocolate ice cream
- 1 cup caramel sauce, divided
- 1/2 cup whipped cream
The Steps
- Grease the sides and bottom of a spring form pan with a removable bottom.
- In a small bowl, combine the graham cracker crumbs, ½ cup pecans and butter. Mix until well combined, the press into the bottom of the pan.
- Spoon ¼ cup caramel sauce and ½ cup pecans into the vanilla ice cream into the vanilla ice cream. Spoon halve of the vanilla ice cream mixture on top of the graham cracker mixture, then spread a layer of caramel sauce and sprinkle with pecans.
- Spread the chocolate ice cream in the pan, then top with caramel sauce and pecans.
- Put the remaining vanilla ice cream mixture in the pan and spread evenly.
- Freeze for 2 hours
- Top with whipped cream and drizzle with remaining caramel sauce and nuts.
