Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Frozen Caramel Dessert
| ½ cup butter, melted |
| 1 cup vanilla wafer crumbs, crushed |
| ½ cup brown sugar |
| 1 cup chopped pecans |
| 1 ½-2 cups purchased caramel sauce |
| ½ gallon frozen ice cream or yogurt |
Combine melted butter, vanilla wafer crumbs, and brown sugar and mix well. Spread on baking sheet. Bake at 350 for 15 minutes. Stir to crumble and cool thoroughly.
Sprinkle ¾ of the mixture on the bottom of a 9 x 13 or an 8 x 12 casserole. Sprinkle chopped pecans over crumbs. Drizzle caramel sauce over the pecans. Spread the softened ice cream over the caramel sauce. Top with remaining crumb mixture. Freeze until solid.
NOTE: This was in the Whiskey Creek News in August 2007. It did not call for packed brown sugar, but I packed it. I also purchased Hershey’s caramel sauce and reduced fat Nabisco Vanilla Wafers. I also used Edy’s Slow Churned Vanilla Yogurt Blends. It comes in 1.75 quart containers, so I used an 8 x 12 dish rather than a 9 x 13 since it was not quite half a gallon.