INGREDIENTS
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2 quarts (4 pints/1/2 gallon) coffee ice cream, softened
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2 cups chopped pecans
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2 quarts (4 pints/1/2 gallon) chocolate ice cream, softened
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2 1/2 cups chocolate-coated toffee pieces
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50 chocolate sandwich cookies
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1 1/2 sticks (12 tablespoons) butter, melted
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2 quarts (4 pints/1/2 gallon) vanilla ice cream, softened
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2 1/2 cups chocolate shell ice cream sauce, such as Magic Shell
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Store-bought caramel sauce, warmed, for serving