Gingersnap Ice Cream Torte

• 2 cups finely crushed gingersnaps (about 40 cookies)
• 1/2 cup packed brown sugar
• 1/2 cup butter, melted
• 1 package (14 ounces) caramels
• 1/3 cup half-and-half cream or milk
• 1-1/2 cups cold milk
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 1/2 gallon vanilla ice cream, softened
• 1/2 cup chopped pecans

1. In a bowl, combine the gingersnaps, brown sugar and butter; set half aside. Press remaining mixture onto the bottom of a greased 9-in. springform pan. Bake at 350u0b0 for 10 minutes. Cool completely. In a microwave or heavy saucepan, melt caramels. Stir in cream until smooth; set aside.
2. In a bowl, beat milk and pudding mixes on low speed for 2 minutes. Stir in ice cream until blended. Spoon half into the crust. Top with half of the reserved gingersnap mixture. Drizzle with half of the caramel sauce; sprinkle with half of the pecans. Repeat layers. Cover and freeze for at least 4 hours or until firm. Remove from the freezer 15 minutes before serving.

brown sugar, butter, caramels, cream, cold milk, vanilla ice cream, pecans

Taken from www.tasteofhome.com/recipes/gingersnap-ice-cream-torte/ (may not work)