BANANA PECAN CARAMEL ICE CREAM CAKE

BANANA PECAN CARAMEL ICE CREAM CAKE

WOULD YOU EAT THIS BANANA PECAN CARAMEL ICE CREAM CAKE

Ingredients:

• 1 package (12 ounces) vanilla wafers
• 1/2 cup unsalted butter, melted
• 1/2 gallon banana ice cream, softened
• 1 cup chopped pecans, toasted
• 1 cup caramel sauce
• 1 container (8 ounces) whipped topping, thawed

Instructions:

Prepare Crust:

Crush vanilla wafers into fine crumbs using a food processor or by placing them in a plastic bag and crushing with a rolling pin.

Combine crumbs with melted butter until well mixed.

Press mixture into the bottom of a 9x13-inch baking dish to form the crust.

Layer Ice Cream and Toppings:

Spread softened banana ice cream evenly over the crust.

Sprinkle chopped pecans over the ice cream layer.

Drizzle caramel sauce generously over the pecans.

Finish with Whipped Topping:

Spread whipped topping over the caramel layer, covering evenly.

Freeze:

Cover the dish with plastic wrap and freeze for at least 4 hours or overnight until firm.

Serve:

Before serving, let the cake sit at room temperature for a few minutes to soften slightly.

Slice into squares and serve chilled.

Enjoy:

Indulge in this delicious banana pecan caramel ice cream cake!