Turtle Dessert

Recipe from

Southern Living


16 ice-cream sandwiches
1 (12-ounce) jar caramel sauce
1 1/4 cups chopped pecans, toasted
1 (12-ounce) container frozen whipped topping, thawed
Hot fudge sauce, heated


Place 8 ice-cream sandwiches in a 13- x 9-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.

Glenda Adams, Montgomery, Alabama,

Southern Living

May 2004
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