Prep Time 20m
Cook Time 20m
Ready Time 270m
Yield 20 servings


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 1 (18.4 oz.) package Pillsbury™ Family Size Chocolate Fudge Brownie Mix
  • 2/3 cup Crisco® Pure Vegetable Oil
  • 1/4 cup water
  • 2 large eggs
  • 1 cup chopped pecans, divided
  • 2 quarts (8 cups) dulce de leche or butter pecan ice cream, slightly softened
  • 1/2 cup Smucker's® Hot Fudge Topping
  • 1 cup frozen whipped topping, thawed
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 15 x 10 x 1-inch baking pan with no-stick cooking spray. Prepare brownie mix according to package directions using oil, water and eggs. Stir in 1/2 cup pecans. Spread in prepared pan.
  • Step 2Bake 16 to 22 minutes or until center is set. Cool completely.
  • Step 3Spoon ice cream evenly over brownie layer. Smooth with back of spoon.. Freeze, uncovered, about 3 hours or until firm.
  • Step 4Microwave fudge topping in small heavy-duty resealable plastic bag on HIGH 15 seconds or until warm. Knead. Cut small corner off bag. Drizzle over ice cream layer. Sprinkle with 1/2 cup pecans. Let stand at room temperature 5 minutes before cutting into squares. Garnish with whipped topping.
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