TURTLE BROWNIE ICE CREAM DESSERT

 

  • Cooking Time: 16-22
  • Servings:
  • Preparation Time:

Ingredients

  • No-Stick Cooking Spray
  • BROWNIES
  • 1 (19.5 oz.) package Brownie Mix
  • 1/2 cup Vegetable Oil
  • 1/4 cup water
  • 2 large eggs
  • 1/2 cup chopped pecans
  • FILLING
  • 2 quarts (8 cups) dulce de leche ice cream, slightly softened
  • 1/2 cup Hot Fudge Spoonable Ice Cream Topping, warmed
  • 1/2 cup chopped pecans
  • 1 cup frozen whipped topping (optional), thawed

Directions

  • HEAT oven to 350°F. Spray bottom only of 15 x 10 x 1-inch baking pan with no-stick cooking spray.
  • Combine brownie mix, oil, water and eggs in large bowl; beat 50 strokes with spoon. Add 1/2 cup pecans; mix well. Spread in prepared pan.
  • BAKE 16 to 22 minutes or until center is set. DO NOT OVERBAKE. Cool 40 minutes or until completely cooled.
  • SPOON ice cream evenly over brownies; smooth with back of spoon or rubber scraper. Freeze uncovered about 3 hours or until firm.
  • DRIZZLE dessert with hot fudge topping using quick rapid strokes with a fork; sprinkle with 1/2 cup pecans.
  • Let stand at room temperature for about 5 minutes before cutting into squares. Serve topped with whipped topping.

Notes

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