1 (16 oz) pkg pecan shortbread cookies, coarsely crushed

1 (12.25 oz) jar caramel sauce

1/2 gallon chocolate ice cream*

1 1/2 cups pecan halves, toasted

in a large bowl, combine the crushed cookies and the caramel sauce; mix well. place half of the mixture into the bottom of a 9″ deep dish pie plate. use half the ice cream and place individual scoops over the cookie mixture.

into each scoop of ice cream, place 2 pecan halves in the front and 2 pecan halves in back, making “legs”, and 1 pecan half on top, making the “head” of a turtle. sprinkle with 1/4 of the cookie mixture, then top with additional scoops of ice cream and pecans, continuing in a pyramid shape until all the ingredients are used.

cover and freeze for at least 3 hours before serving.

12 servings

YOU CAN SUBSTITUTE YOUR FAVORITE FLAVOR ICE CREAM FOR THE CHOCOLATE IF YOU PREFER.