Categories: frozen dessert

Ingredients

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

Directions

1. In a large bowl, combine cookie crumbs and butter. Press 2 cups onto the bottom of a greased 9-inch springform pan. Spoon half the ice cream into the prepared pan. Freeze for 20m minutes.
2. Repeat layers with remaining cookie crumbs and ice cream. Spread with whipped topping. Sprinkle with almonds and toffee bits. Cover and freeze overnight or until firm. May be frozen for up tom 2 months.
3. Remove cake from freezer 10 minutes before serving. Drizzle with syrup.

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