Dutch Apple Crisp Carmel Ice Cream Dessert
By Amy Reiter Lilliemonster
A coworker brought a Oreo cookie ice cream dessert which was very good. A friend of mine wanted Apple Crisp for his birthday and I got to thinking Apple Crisp would goes good with ice cream...hmmmm...what if I put them together in one dessert. So I took the Oreo recipe and came up with this. My friend LOVED it!!
16 oz size 'nilla wafers
1 1/2 stick
carmel and praline ice cream softened
granny smith apples
1 1/2 tsp
1 1/4 c
all purpose flour
light brown sugar
1Crush 'nilla wafers in a food processer until they're fine crumbs and pour into small bowl. Stir in cinnamon. Add melted butter and stir with a fork until crumbs are all moist. Press into the bottom of an ungreased 9 X 13" pan. Place in a preheated 350 degree oven for 15-20 minutes until set. Cool completely.
2Peel and core apples. Cut apple into about 1/2 inch slices. Place in large pot. Add water, sugar, cinnamon, nutmeg and allspice. Bring to a boile and simmer uncovered on medium heat stirring occasionly until apples are soft, about 20 minutes. Cool completely.
3Pull ice cream out of the freezer for softening while making the topping. Add all dry topping ingredients to a medium size bowl and stir well. Add melted butter and vanilla and almond extract and stir with a fork until crumbly. Spread topping mixture evenly on a cookie sheet. Bake in the oven at 350 degrees for about 15 minutes or until dry but not too crispy. Cool completely.
4Spread softened ice cream evenly on crust. Generously drizzle carmel sauce on ice cream. Spread apple mixture next. Crumble topping mixture evenly on top of the apple mixture. Drizzle with more caramel sauce. Freeze for 6 hours or overnight.