Chocolate Pecan Ice Cream Torte

1. 1

   For caramel sauce, heat caramel topping and candy bars in a microwave on high for 1-1/2 minutes or until candy bars are melted, stirring every 30 seconds. Cool.

2. 2

   Combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Chop 1/2 cup pecans.

3. 3

   Spoon half of the butter pecan ice cream over crust. Drizzle with 2 tablespoons caramel sauce; sprinkle with 1/4 cup chopped pecans. Spread with half of the chocolate ice cream. Drizzle with 2 tablespoons caramel sauce; sprinkle with remaining chopped pecans.

4. 4

   Spoon remaining butter pecan ice cream around edge of pan; spread remaining chocolate ice cream in center of pan. Cover and freeze overnight. Refrigerate remaining caramel sauce.

5. 5

   Carefully run a knife around edge of pan to loosen; remove sides of pan. Reheat caramel sauce. Garnish torte with remaining pecan halves; drizzle with 2 tablespoons caramel sauce. Serve with remaining caramel sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.