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Turtle Brownie Ice Cream Dessert

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Member since 2007

Serves | Prep Time | Cook Time 16-22


No-Stick Cooking Spray

1 (19.5 oz.) package Brownie Mix
1/2 cup Vegetable Oil
1/4 cup water
2 large eggs
1/2 cup chopped pecans

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

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.

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