Rich As Croesus Praline Ice Cream Dessert

Total Time: 5 hrs 20 mins Preparation Time: 20 mins Cook Time: 5 hrs

Ingredients

• 1 cup softened unsalted butter (preferred)
• 1/2 cup brown sugar
• 2 cups flour
• 1 cup coarse-chopped pecans
• 2 (15 -19 ounce) bottles smucker's caramel sauce
• 1/2 gallon breyer's brand natural vanilla ice cream, softened

Recipe

• 1 preheat oven to 400 degrees.
• 2 mix together the butter, brown sugar, flour and pecans. spread evenly on a cookie sheet sprayed lightly with pam (or lightly greased).
• 3 bake for 10 to 12 minutes, until browned.
• 4 when cooled, break into coarse praline pieces. set aside 1 1/4 cups.
• 5 cover a 9" x 13" pyrex dish or pan with the remaining praline pieces.
• 6 pour 1 1/2 of the jars/bottles of caramel evenly over the praline pieces. freeze for 45 minutes.
• 7 remove pan from freezer and evenly cover all with the softened ice cream, (i sometimes use a little more than just a 1/2 gallon - personal preference).
• 8 sprinkle top of ice cream with the set-aside praline pieces and drizzle the remaining caramel sauce ~artfully~ over the top.
• 9 freeze.
• 10 do remember to take this out of the freezer about 1/2 hour before you want to serve it. if you forget, you'll need a hammer and chisel to get it out of the pan!
• 11 this needs to be in the freezer for at least 5 to 6 hours before serving.