Categories: Cakes

Ingredients

• 4 cups crushed pecan shortbread cookies (52 cookies)
• 1/4 cup butter, melted
• 6 cups butter pecan ice cream, softened
• 1 carton frozen whipped topping, thawed (8 oz)
• 3/4 cup silvered almonds, toasted
• 3/4 cup milk chocolate toffee bits
• 1/4 cup caramel sundae syrup

Directions

1. In a bowl, mix cookies and butter. Press 2 cups onto bottom of 9" springform pan. Spoon in half of ice cream and freeze for 20 mins.

2. Repeat layers with remaining cookies and ice cream. Spread with whipped topping and sprinkle with nuts. Cover and freeze overnight.

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