Frozen Delight

Hello my friends!!

Last weekend I had the pleasure of spending the day with my super neighbors swimming, eating and playing laser tag. Now that was a full day! The best part is that she brought out this amazing frozen delight in a spring form pan. All I can say is that it was unbelievable! I am lucky enough that sweet Kathleen is my taste tester and is so generous to share her yummy recipes. She even gave me the frozen heaven! So, I am going to share it with you! This would be perfect to make for that HOT summer evening!!

McNally Girls Mile High Turtle Pie

2  cups  chocolate cookie crumbs (about 40 cookies)
1/4  cup  butter or margarine, melted and cooled
2  pints dulce de leche ice cream, softened and divided (use Häagen–Dazs)
1  cup  Homemade Caramel Sauce
1 1/2  cups  chopped pecans, toasted and divided
1  pint chocolate ice cream, softened
1  (7-ounce) can sweetened whipped cream
3/4  cup  Homemade Caramel Sauce (see below…do not skimp!)

Combine crumbs and melted butter in a small mixing bowl; stir well. Press crumbs in bottom of a 9″ x 3″ springform pan. Bake at 325° for 10 minutes. Cool completely.

Spoon 1 pint dulce de leche ice cream into cooled crust, and spread evenly; drizzle 1/3 cup Homemade Caramel Sauce over ice cream, and sprinkle with 3/4 cup chopped pecans. Freeze 15 minutes or until ice cream is almost firm. Repeat procedure with chocolate ice cream, 1/3 cup Caramel Sauce, and remaining pecans; freeze until almost firm. Top with remaining dulce de leche ice cream and 1/3 cup Caramel Sauce. Cover and freeze 6 hours or up to 2 weeks in advance.

Before serving, remove sides and bottom of pan; transfer pie to a serving platter. Top with sweetened whipped cream. Place 3/4 cup Homemade Caramel Sauce in a microwave-safe bowl. Microwave at HIGH 1 minute or until warm. Drizzle 1 tablespoon sauce over each serving.

Homemade Caramel Sauce

1 1/4  cups  sugar
1/3  cup  water
3/4  cup  whipping cream
1/3  cup  butter, cut into pieces
1/2  teaspoon  vanilla extract

Combine sugar and water in a large heavy saucepan; cook over medium-low heat, stirring often, until sugar dissolves. Increase heat to medium-high, and boil gently, without stirring, until syrup turns a deep amber color, occasionally brushing down sides of pan with a wet pastry brush and swirling pan (about 8 minutes). (Swirling the pan, instead of stirring, promotes more even cooking.) Gradually add cream (sauce will bubble vigorously). Add butter; stir gently until smooth. Remove from heat, and stir in vanilla.