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“My mom's best friends made this one night for dessert at Bunco-Wow! Everyone loved it!”
READY IN:
2hrs 10mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 17 ice cream sandwiches
  • 1 (12 1/4 ounce) jar caramel topping
  • 1 14 cups chopped pecans, toasted
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 34 cup hot fudge topping, heated

Directions

  1. *Place 8 ½ ice-cream sandwiches in a 13 x 9 inch baking dish.
  2. Spread evenly with caramel topping, and sprinkle with 1 cup pecans.
  3. Top with 2 cups whipped topping and remaining ice cream sandwiches.
  4. Spread remaining whipped topping evenly over sandwiches.
  5. Sprinkle with remaining ¼ cup pecans.
  6. Cover and freeze at least 2 hours.
  7. Let stand 5 minutes before serving; cut into squares.
  8. Drizzle with fudge topping.

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