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1 jar (12 1/4 ounces) caramel ice cream topping 2 milk chocolate candy bars (1.55 ounces each) 12 pecan shortbread cookies, crushed 3 tablespoons butter, melted 1 cup pecan halves, toasted 1/2 gallon butter pecan ice cream, slightly softened 1/2 gallon chocolate ice cream, slightly softened. In a microwave-safe bowl, combine the caramel topping and candy bars. Microwave on high for 1 1/2 minutes or until the candy bars are melted, stirring every 30 seconds. Cool. Combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Chop 1/2 cup pecans; set aside. Spoon half of the butter pecan ice cream over the crust. Drizzle with 2 tablespoons caramel sauce; sprinkle with 1/4 cup chopped pecans. Spread half of the chocolate ice over top. Drizzle with 2 tablespoons caramel sauce; sprinkle with the remaining chopped pecans. Spoon remaining butter pecan ice cream around teh edge of the pan; spread remaining chocolate ice cream in center of pan. Cover and freeze over night. Carefully run a knife around the edge of the pan to loosen; remove sides of pan. Top with remaining pecan halves; drizzle with 2 tablespoons caramel sauce. Serve remaining caramel sauce. |