This tasty treat is perfect for a family gathering!

Pecan-Caramel Ice Cream Cake

Ingredients

4 cups crushed pecan shortbread cookies (about 33 cookies)
1/4 cup butter, melted
6 cups butter pecan ice cream, softened
1 — 8 oz. carton frozen whipped topping, thawed
3/4 cup slivered almonds, toasted
3/4 cup milk chocolate English toffee bits
1/4 cup caramel sundae syrup

Directions

~Combine cookie crumbs and butter. Press two cups onto bottom of a greased 9-in. springform pan. Spoon half of ice cream into prepared pan. Freeze for 20 minutes.

~Repeat layers with remaining cookie crumbs and ice cream. Spread with whipped topping. Sprinkle with almonds and toffee bits. Freeze, covered, overnight (or until firm).

~Remove from freezer 10 minutes before serving. Drizzle with syrup.

~Makes 16 servings.