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Caramel-pecan Ice Cream Cake

  • Prep Time: 15 minutes (Total Time: 4 hours 15 minutes)
  • Serving Size: 12
  • 1 package (7 ounce) PEEK FREANS Shortcake Biscuits, Coarsely Chopped, Divided
  • 1 cup toasted coarsely Chopped PLANTERS Pecans, Divided
  • 1 quart Vanilla Ice Cream Or Frozen Vanilla Yogurt, Softened
  • 1/2 cup Caramel Ice Cream Topping
  • SPRINKLE half of the biscuit pieces onto bottom of 9-inch springform pan; top with half of the pecans.

    SPREAD ice cream evenly over biscuits and pecans; sprinkle with remaining biscuits and pecans. Drizzle with topping.

    FREEZE at least 4 hours or overnight. Store leftover dessert in freezer.

    KRAFT KITCHENS TIPS

    Size-Wise

    Enjoy a serving of this cool dessert on occasion.

    How to Toast Nuts

    Spread in single layer on baking sheet. Bake at 350°F for 5 to 7 min. or until lightly toasted.

    RECIPE COURTESY OF KRAFT FOODS