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This recipe came from The All-New Ultimate Southern Living Cookbook. It is so good! Great for a warm day or any other time as well. Enjoy!


  • 17 ice-cream sandwiches (you might need more of these depending on their size - it seems like I always use more so make sure you have extras on hand)
  • 1 (12.25 oz) jar caramel topping
  • 1-1/4 C. chopped pecans, toasted
  • 1 (12 oz) container of Cool Whip, thawed
  • 3/4 C hot fudge topping, heated


  • Place 8.5 ice-cream sandwiches in a 13 X 9 inch baking dish. Spread evenly with caramel topping, and sprinkle with 1 C. pecans. Top with 2 cups whipped topping and remaining ice-cream sandwiches. Spread remaining whipped topping evenly over sandwiches. Sprinkle with 1/4 C. pecans. Cover and freeze at least 2 hours. Let stand 5 minutes before serving; cut into squares. Drizzle with hot fudge topping.

Categories: Dessert  Frozen 
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