Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1
Glenda Adams, Montgomery, Alabama
Recipe by Southern Living May 2004

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Recipe Summary

Yield:
Makes 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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