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Mile-High Turtle Ice Cream Pie

Oxmoor House
Prep time 25 mins
Cook time 10 mins
Other time 6 hrs, 30 mins
Yield 12 servings
This drool-worthy pie is a decadent addition to your holiday dessert menu.


  • 2 cups chocolate cookie crumbs (about 40 cookies)
  • 1/4 cup butter or margarine, melted and cooled
  • 2 pints dulce de leche ice cream, softened and divided (we tested with Häagen-Dazs)
  • 1 cup Homemade Caramel Sauce
  • 1 1/2 cups chopped pecans, toasted and divided
  • 1 pint chocolate ice cream, softened
  • 1 (7-ounce) can sweetened whipped cream (we tested with Redi Whip)
  • 3/4 cup Homemade Caramel Sauce

How to Make It

  1. Combine crumbs and melted butter in a small mixing bowl; stir well. Press crumbs in bottom of a 9" x 3" springform pan. Bake at 325° for 10 minutes. Cool completely.

  2. Spoon 1 pint dulce de leche ice cream into cooled crust, and spread evenly; drizzle 1/3 cup Homemade Caramel Sauce over ice cream, and sprinkle with 3/4 cup chopped pecans. Freeze 15 minutes or until ice cream is almost firm. Repeat procedure with chocolate ice cream, 1/3 cup Caramel Sauce, and remaining pecans; freeze until almost firm. Top with remaining dulce de leche ice cream and 1/3 cup Caramel Sauce. Cover and freeze 6 hours or up to 2 weeks in advance.

  3. Before serving, remove sides and bottom of pan; transfer pie to a serving platter. Top with sweetened whipped cream. Place 3/4 cup Homemade Caramel Sauce in a microwave-safe bowl. Microwave at HIGH 1 minute or until warm. Drizzle 1 tablespoon sauce over each serving.

Christmas With Southern Living 2006