Turtle Ice Cream Pie
Layers of turtle ice cream, chocolate fudge sauce, caramel sauce, and toasted pecans, in a chocolate cookie crust.
Servings 8 servings
Ingredients
- 1 - 1.5 qt. container Mayfield Turtle Tracks ice cream
- 1 prepared chocolate cookie pie crust
- 1 - 12 oz. jar chocolate fudge ice cream sauce divided
- 1 - 12 oz. jar caramel ice cream sauce divided
- 1 c. chopped pecans divided
- whipped topping
Instructions
- Remove ice cream from freezer, and thaw for about 15 minutes.
- Meanwhile, heat the fudge sauce in the microwave for 30 seconds (makes it easier to drizzle/spread).
- Carefully spread about 1/4 c. chocolate fudge sauce onto the bottom of the chocolate cookie crust.
- Drizzle with about 1/4 c. caramel sauce.
- Sprinkle with 1/3 c. chopped pecans.
- Spoon a heaping 1 c. ice cream into the crust, and carefully spread it to the edges.
- Top the ice cream with an additional 1/4 c. chocolate sauce, 1/4 c. caramel sauce, and 1/3 c. chopped pecans.
- Top with another heaping 1 c. ice cream, and spread it to the edges. If you have space in the crust, add an additional scoop or two into the center of the pie to keep it nice and high in the middle.
- Freeze for at least 2 hours, or until ice cream is firm.
- Before serving, top with a drizzle of chocolate sauce, caramel sauce, remaining pecans, and whipped topping.
- Cut and serve immediately.
Notes
You won't need the entire jars of chocolate fudge sauce or caramel sauce, so plan to have a little leftover!