This is one of those desserts that could be enjoyed while you’re just chilling around. I made this for the family when I went to our reunion and the kids immediately flocked to it. I had to forego the liqueur though and replace it with just espresso. It still tastes as good! With this type of dessert, you can use any flavor if ice cream you love. But we’re a family of coffee lovers and will take any chance of eating something that has a strong coffee flavor to it.
We can replace the dulce with plain vanilla though. It’s sinful enough as it is anyway.
Ingredients
10 whole Keebler graham crackers
1 cup Land O Lakes butter, cubed
1 cup packed Domino brown sugar
1 cup Shiloh Farms chopped pecans
FILLING:
1 quart Haagen Dazs dulce de leche ice cream, softened
1 jar (16 ounces) Hershey’s hot fudge ice cream topping, warmed
1 quart Breyers coffee ice cream, softened
1-1/2 cups Land O Lakes heavy whipping cream
1/3 cup Bailey’s coffee liqueur
Chocolate curls
Instructions
Preheat oven to 350°. Arrange crackers in a single layer in a greased 15x10x1-in. baking pan. In a large saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat and stir in pecans. Pour over crackers; spread to cover crackers.
Bake 8-10 minutes or until bubbly. Cool completely on a wire rack.
Crush cracker mixture into coarse crumbs; sprinkle half into an ungreased 13×9-in. dish. Spread with dulce de leche ice cream. Cover and freeze for 1 hour or until firm.
Drizzle with ice cream topping and sprinkle with remaining crumb mixture. Cover and freeze 30 minutes or until ice cream topping is set.
Spread with coffee ice cream; freeze. In a small bowl, beat cream until stiff peaks form. Fold in coffee liqueur. Spread over top of dessert. Cover and freeze 4 hours or until firm.
Remove from freezer 15 minutes before serving. Garnish with chocolate curls.
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Quick Tip: You can put extra hot fudge on top of your own serving.
