Turtle Ice Cream Cake

Ingredients

• 1.5 qt vanilla ice cream
• 1.5 qt chocolate ice cream
• 1 10-15 oz. jar of fudge ice cream topping
• 1/2 cup caramel sauce
• 1/2 cup chopped pecans
• 12 Dove caramel filled dark chocolate candies, roughly chopped
• 1 package semi-sweet chocolate chips
• 4 Tbsp butter
• Makes 10 servings

Directions

1. Let vanilla ice cream soften.
2. Line your dish with plastic wrap for easy removal.
3. This cake was made in a 2 1/2 quart round casserole dish.
4. Spoon vanilla ice cream into dish and level with a spatula. Cover and let it freeze until firm.
5. Spoon half of the fudge topping onto the vanilla ice cream layer and spread evenly. Top with chopped pecans and Dove candies and drizzle caramel over the top, reserving a couple tablespoons of both the caramel and pecans to garnish the final product. Spoon remaining fudge topping on top and spread evenly. Cover and place back in freezer until firm. Meanwhile, let chocolate ice cream soften.
6. Spoon the chocolate ice cream over the fudge layer and level with a spatula. Return to freezer for a couple hours to let the whole thing freeze completely.
7. Melt butter and chocolate chips together by the method of your choice and let cool until it is just about room temperature.
8. Remove ice cream cake from the freezer and invert onto cake plate. Gently pull the plastic wrap away from the cake.
9. Drizzle the cake with melted chocolate, or cover it entirely (or both) and caramel. Sprinkle the remaining chopped pecans over the top. Serve immediately, or place back in the freezer until ready to serve.