Yummy, Yum, Yum!! I tried this recipe a few weeks ago and I love it! It's easy, it's impressive, it takes minimal ingredients, and it's something different that tastes amazing. Try it next time you are entertaining...
Ingredients: -1 can refrigerated cinnamon rolls w/ icing; -1 1/2 c. pecan halves (divided); -1 1/2 qt. vanilla ice cream; -1 t. cinnamon; -1 c. caramel ice cream topping (divided)
1. CRUST: Bake cinnamon rolls as directed (reserve icing packet). Cool completely. For crust, place 4 cinnamon rolls and 1/2 c. pecans into a food processor and process to crumbs. Press into bottom of spring form pan and place in freezer.
2. Filling: Place ice cream in fridge for 30-40 minutes (or on counter 4-5 minutes) until soft. Place icing from packet into a small bowl. Add cinnamon and stir. Coarsely chop remaining cinnamon rolls. Chop 1 c. pecans with food chopper. Combine cinnamon rolls, 1/2 c. pecans, and icing in large batter bowl--toss to coat. Combine softened ice cream, cinnamon roll mixture, and 3/4 c. caramel topping in large mixing bowl--fold gently until combined.
3. Assemble & Freeze: Spread ice cream mixture evenly over crust. Top ice cream with remaining 1/2 c. pecans and drizzle with remaining caramel topping. Freeze until firm (about 6 hours or overnight). For easier cutting, let cake stand at room temp 10-15 minutes before removing collar from pan. ENJOY!
Recipe from Pampered Chef's Simply Sweet Cookbook
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1 comment:
This looks amazing! I'm totally going to have to try it!
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