Turtle Brownie Ice Cream Dessert
1 (18.4 oz.) package
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 cup frozen whipped topping, thawed
HEAT 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.
BAKE 16 to 22 minutes or until center is set. Cool completely.
SPOON ice cream evenly over brownie layer. Smooth with back of spoon.. Freeze, uncovered, about 3 hours or until firm.
MICROWAVE 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.
Serving Size (1/20 of recipe), Calories 380 (Calories from Fat 170), Total Fat 20g (Saturated Fat 6g, Trans Fat g), Cholesterol 35mg, Sodium 160mg, Total Carbohydrate 46g (Dietary Fiber 1g, Sugars 35g), Protein 4g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.