Saturday, June 26, 2010

Caramel Pecan Ice Cream Casserole

Are you looking for heaven in a casserole dish - here it is!
Tip: best if made and served at home.  Traveling with this isn't pretty. That is why it looks like this.  


1 3/4 c. flour
1 c. chopped pecans
1 c. brown sugar
1 c. oats
1 TBSP cinammon
1 c. melted butter
1 1/2 c
Mrs. Richardson's fat free caramel sundae sauce
(or make it homemade - see recipe) 
8 c. vanilla bean ice cream

Combine first five ingredients in large bowl. Add melted butter. Mix well until all the dry goods have been mixed with the butter. Place the mixture on a large baking sheet and firmly press it into a thin layer. Bake at 400˚for 12 minutes or until golden brown.  Crumble while warm. Cool. Press half crumb mixture into 13 x 9 inch pan. Drizzle with half of sauce. Spread with ice cream and remainder of crumbs and sauce. Cover and store in freezer.
I sprinkled chocolate chips on the top for some additional color. I think next time I will try and make a peanut butter and chocolate icecream casserole.


Looking for other great casseroles to enjoy with the family or friends.  Here are 30 great casseroles from the


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Thanks for sharing!