Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

Two holiday dessert classics are swirled with caramel and pecans--what's not to love?

Recipe by Oxmoor House May 2008

Gallery

Oxmoor House

Recipe Summary

prep:
10 mins
additional:
1 hr 8 mins
total:
1 hr 18 mins
Yield:
12 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place pie in freezer for 1 hour; remove pie from freezer, and chop 3/4 of pie into 1" chunks. Allow ice cream to stand about 8 to 10 minutes to slightly soften. "Chunk up" ice cream into a large bowl. Gently fold in pie chunks until blended.

    Advertisement
  • To serve, scoop each serving into wine glasses or dessert bowls. Drizzle with caramel topping, and top with pecans.

  • *We tested with a Mrs. Smith's frozen pumpkin pie, baked according to package directions. We let it cool completely on a wire rack, and then froze it briefly for easy chopping. You can use any type of pumpkin pie here--a deli baked pie or, better yet, a homemade pumpkin pie. (In fact, this idea would also work with a baked pecan pie. Just omit the toasted pecan halves.)

Source

Christmas with Southern Living 2008

Advertisement
Advertisement