I recently made this dessert for my husband's birthday and everyone really liked it. It was so easy to put together and it's really great for those who want a gluten-free dessert (it's also great to be used as a Passover dessert because no flour is used). Plus, there are so many variations to this recipe. You could use a layer of salty caramel ice cream or even butter pecan in place of the vanilla ice cream. Make it chocolately with hot fudge sauce and mint chocolate chip ice cream or during the holidays use a peppermint ice cream. The ideas are endless. . . what are your's?!
Caramel Sundae Dessert
6 Tablespoons butter, softened
3 cups ground walnuts
4 Tablespoons brown sugar
* * * * *
2 quarts of vanilla ice cream, softened
1 jar caramel sauce
8 oz. whipped topping (e.g. Cool Whip)
Preheat oven to 325 degrees F. Cream butter. Add walnuts and brown sugar and combine. Press (with hands) into 9 x 13" pan. Bake for 30 minutes. Cool completely.
Spread half of ice cream over crust. Drizzle with half of caramel sauce. Chill 20 minutes. Repeat. Top with whipped topping. Freeze completely.
Serves: 12 - 16
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| Caramel Sundae Dessert |
6 Tablespoons butter, softened
3 cups ground walnuts
4 Tablespoons brown sugar
* * * * *
2 quarts of vanilla ice cream, softened
1 jar caramel sauce
8 oz. whipped topping (e.g. Cool Whip)
Preheat oven to 325 degrees F. Cream butter. Add walnuts and brown sugar and combine. Press (with hands) into 9 x 13" pan. Bake for 30 minutes. Cool completely.
Spread half of ice cream over crust. Drizzle with half of caramel sauce. Chill 20 minutes. Repeat. Top with whipped topping. Freeze completely.
Serves: 12 - 16
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