-
1
Heat oven to 350*.
-
2
Arrange crackers in single layer in ungreased 15x10x1 inch baking pan.
-
3
Melt butter in medium saucepan over medium-high heat.
-
4
Stir in brown sugar.
-
5
Bring to a boil.
-
6
Boil 2 minutes.
-
7
Remove from heat.
-
8
Stir in pecans.
-
9
Pour and spread over crackers.
-
10
Bake 10 minutes.
-
11
Cool 30 minutes or until cooled.
-
12
Crush crackers into coarse crumbs.
-
13
Sprinkle half of crumbs in bottom of ungreased 13x9x2 glass baking dish.
-
14
Cut and remove carton from dulce de leche ice cream.
-
15
Cut ice cream into 1/2 inch thick slices.
-
16
Arrange slices over crumbs, overlapping slightly.
-
17
Spread ice cream with spatula until even, pressing down firmly.
-
18
Freeze 1 hour or until firm.
-
19
Place hot fudge ice cream topping in resealable 1 quart plastic bag.
-
20
Cut small hole in bottom corner of bag with topping.
-
21
Squeeze bag to pipe fudge topping over ice cream.
-
22
Scatter remaining half of praline crumbs over fudge layer.
-
23
Freeze 30 minutes or until fudge is firm.
-
24
Cut and remove carton from coffee ice cream.
-
25
Cut ice cream into 1/2 inch thick slices.
-
26
Arrange slices over crumbs, spreading ice cream until smooth; press down firmly.
-
27
Freeze while preparing topping.
-
28
Beat whipping cream in large bowl until stiff peaks form.
-
29
Fold in liqueur.
-
30
Spread over top of dessert.
-
31
If desired, garnish with chocolate curls.
-
32
Freeze 4 hours or until firm.
-
33
Let stand at room temperature for 20 to 30 minutes before serving.
