TURTLE DESSERT
16 ice-cream sandwiches
1 (12 ounce jar) caramel sauce
1 1/4 cups chopped pecans, toasted, divided use
1 (12 ounce) container frozen whipped topping, thawed
Hot fudge sauce, heated
Place 8 ice-cream sandwiches in a (13x9-inch) baking dish. Spread caramel sauce evenly over sandwiches. Sprinkle evenly with 1 cup pecans.
Top with remaining ice cream sandwiches. Spread whipped topping evenly over sandwiches. Sprinkle with remaining 1/4 cup pecans.
Cover and freeze at least 1 hour.
Let stand 5 minutes before serving; cut into squares. Drizzle with warm hot fudge sauce.
Makes 10 servings
Source: Glenda Adams, Montgomery, Alabama in Southern Living Magazine, May 2004
16 ice-cream sandwiches
1 (12 ounce jar) caramel sauce
1 1/4 cups chopped pecans, toasted, divided use
1 (12 ounce) container frozen whipped topping, thawed
Hot fudge sauce, heated
Place 8 ice-cream sandwiches in a (13x9-inch) baking dish. Spread caramel sauce evenly over sandwiches. Sprinkle evenly with 1 cup pecans.
Top with remaining ice cream sandwiches. Spread whipped topping evenly over sandwiches. Sprinkle with remaining 1/4 cup pecans.
Cover and freeze at least 1 hour.
Let stand 5 minutes before serving; cut into squares. Drizzle with warm hot fudge sauce.
Makes 10 servings
Source: Glenda Adams, Montgomery, Alabama in Southern Living Magazine, May 2004
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