1 cup pecan halves
4 mini individual graham cracker pie shells
1 pint butter pecan ice cream
Caramel sauce
Whipped cream - (canister)
Directions: one line for each direction. When saved the lines will be numbered.
Toast pecans over moderate heat then reserve. Place pie shells on a small tray. Soften ice cream in microwave on high for 20 seconds. Fill pie shells with ice cream, mounding each shell up. Smooth edges of the ice cream pies and freeze 20 minutes to set.
Remove lid of the caramel sauce and warm it, 1 minute on high. Top pies with caramel sauce and lots of toasted pecans and whipped cream.
This recipe yields 4 servings.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 180
Calories from Fat 85.4%
Total Fat
18g
Cholesterol
0mg
Sodium
trace
Carbohydrate
5g
Dietary Fiber
2g
Protein
2g
Points 5
Exchanges: 1/2 Grain(Starch)
Rating: ()
Added On: February 29, 2008
* 30 MINUTE MEALS with Rachael Ray - (Show # TM-1308) - from the TV FOOD NETWORK
