Nutty Caramel Ice Cream Cake

• 4 cups crushed pecan shortbread cookies (about 33 cookies)
• 1/4 cup butter, melted
• 6 cups butter pecan ice cream, softened
• 1 carton (8 ounces) frozen whipped topping, thawed
• 3/4 cup slivered almonds, toasted
• 3/4 cup milk chocolate English toffee bits
• 1/4 cup caramel sundae syrup

1. Combine cookie crumbs and butter. Press 2 cups onto bottom of a greased 9-in. springform pan. Spoon half of ice cream into prepared pan. Freeze for 20 minutes.
2. Repeat layers with remaining cookie crumbs and ice cream. Spread with whipped topping. Sprinkle with almonds and toffee bits. Freeze, covered, overnight or until firm. May be frozen up to 2 months.
3. Remove from freezer 10 minutes before serving. Drizzle with syrup.

shortbread cookies, butter, butter, frozen whipped topping, slivered almonds, milk chocolate, caramel sundae syrup

Taken from www.tasteofhome.com/recipes/nutty-caramel-ice-cream-cake/ (may not work)