Ingredients
4 cups crushed pecan shortbread cookies (about 33 cookies)1/4 cup butter, melted6 cups butter pecan ice cream, softened1 carton (8 ounces) frozen whipped topping, thawed3/4 cup slivered almonds, toasted3/4 cup milk chocolate English toffee bits1/4 cup caramel sundae syrup
Preparation
Combine cookie crumbs and butter. Press 2 cups onto bottom of a greased 9-in. springform pan. Spoon half of ice cream into prepared pan. Freeze for 20 minutes.
Repeat layers with remaining cookie crumbs and ice cream. Spread with whipped topping. Sprinkle with almonds and toffee bits. Freeze, covered, overnight or until firm. May be frozen up to 2 months.
To use frozen cake: Remove from freezer 10 minutes before serving. Drizzle with syrup.
