"Tuck this dessert in the freezer for one of those anytime celebrations. This caramel, butter pecan and almond version is our favorite, but try it with other ice cream flavors.?Tina Stelzl, Waxhaw, North Carolina..."
INGREDIENTS
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4 cups crushed pecan shortbread cookies (about 52 cookies)
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1/4 cup butter, melted
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6 cups butter pecan ice cream, softened
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1 carton (8 ounces) frozen whipped topping, thawed
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3/4 cup slivered almonds, toasted
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3/4 cup milk chocolate English toffee bits
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1/4 cup caramel sundae syrup
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(Any Ice Cream and nuts can be used)