Mile High Turtle Pie
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pints dulce de leche ice cream
pint chocolate ice cream
cups chocolate cookie crumbs
Over stovetop or in the microwave, melt the butter. Let it cool, then thoroughly combine with cookie crumbs.
Preheat the oven to 350º. Press the cookie mixture into a 9-inch round springform pan. Bake for 10 minutes. Meanwhile, remove the ice cream from the freezer to allow it to soften slightly. Once baked, cool the crust completely.
Once the crust is cooled, add 1 pint of dulce de leche ice cream and spread evenly over the crust. Swirl caramel over the ice cream, then add a layer of pecans. Freeze for 15 minutes until the layer has hardened.
Remove from freezer, add 1 pint of chocolate ice cream, swirl of caramel and another layer of pecans. Let freeze for 15 more minutes. Repeat one more layer using the remaining dulce de leche ice cream.
Once all the layers are complete, freeze for at least 6 hours, or overnight. To serve, add a large dollop of whipped cream, a drizzle of caramel sauce and a sprinkling of pecans.
- To make your own chocolate cookie crumbs, add chocolate wafer cookies to a food processor and blend until just crumbled.
More About This Recipe
- If you love a good ice cream pie, get ready, because this one doesn't disappoint. This mile-high pie is rich, creamy and just plain delightful. With three layers of dulce de leche and chocolate ice creams, caramel and chopped pecans in between, it’s the most impressive ice cream pie we’ve ever laid eyes on. Before serving, add a giant layer of whipped cream, drizzle with caramel and sprinkle on a few more pecans. Bonus: this ice cream pie is a delicious dessert you can make way ahead of time. It needs at least 6 hours to freeze all the way through, and it will also keep for up to two weeks in the freezer! Impress your guests with this turtle pie, or just make and enjoy for yourself.