Rich As Croesus Praline Ice Cream Dessert

• 1 cup softened unsalted butter (preferred)
• 1/2 cup brown sugar
• 2 cups flour
• 1 cup coarse-chopped pecans
• 2 (15 -19 ounce) bottles smucker's caramel sauce
• 1/2 gallon breyer's brand natural vanilla ice cream, softened

1. Preheat oven to 400 degrees.
2. Mix together the butter, brown sugar, flour and pecans. Spread evenly on a cookie sheet sprayed lightly with Pam (or lightly greased).
3. Bake for 10 to 12 minutes, until browned.
4. When cooled, break into coarse praline pieces. Set aside 1 1/4 cups.
5. Cover a 9" X 13" pyrex dish or pan with the remaining praline pieces.
6. Pour 1 1/2 of the jars/bottles of caramel evenly over the praline pieces. Freeze for 45 minutes.
7. Remove pan from freezer and evenly cover all with the softened ice cream, (I sometimes use a little more than just a 1/2 gallon - personal preference).
8. Sprinkle top of ice cream with the set-aside praline pieces and drizzle the remaining caramel sauce ~artfully~ over the top.
9. Freeze.
10. DO remember to take this out of the freezer about 1/2 hour before you want to serve it. If you forget, you'll need a hammer and chisel to get it out of the pan!
11. This needs to be in the freezer for at least 5 to 6 hours before serving.

butter, brown sugar, flour, coarsechopped, bottles smuckers caramel sauce, vanilla ice cream

Taken from www.food.com/recipe/rich-as-croesus-praline-ice-cream-dessert-130862 (may not work)