Turtle Brownie Ice Cream Dessert
Why I Love This Recipe
Ingredients You'll Need
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.
