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GINGERBREAD ICE CREAM CAKE

Active Time : 30 minutes
Total Time : several hours
Serves : 15 servings
INGREDIENTS
  • 1 14.5 ounce box gingerbread cake and cookie mix
  • 1 tablespoon butter
  • 1 2 ounce package chopped pecans
  • 1/4 cup firmly packed light brown sugar
  • 1 1.5 quart container butter pecan ice cream softened
DIRECTIONS

Prepare gingerbread mix according to package directions; transfer to a greased 13x9-inch baking. Bake according to package directions; cool completely.

Meanwhile, in medium saucepan, melt butter over medium heat. Stir in pecans; sauté 2 minutes. Add in brown sugar and stir until sugar is completely melted and bubbly. Remove from heat and spread pecans on a piece of greased aluminum foil; set aside to cool.

Gently spread softened ice cream over gingerbread. Cover and freeze until firm.

Cut into 15 serving. Sprinkle with candied pecans.