Caramel-Pecan Ice Cream Cake

• 1 pkg. (7 oz.) European-style shortbread cookies, coarsely chopped, divided
• 1 cup toasted coarsely chopped PLANTERS Pecans, divided
• 1 qt. vanilla ice cream or frozen vanilla yogurt, softened
• 1/2 cup caramel ice cream topping

1. Sprinkle half of the cookie pieces onto bottom of 9-inch springform pan; top with half of the pecans.
2. Spread ice cream evenly over cookies and pecans; sprinkle with remaining cookies and pecans.
3. Drizzle with topping.
4. Freeze at least 4 hours or overnight.
5. Store leftover dessert in freezer.

shortbread cookies, pecans, vanilla ice cream, caramel ice cream topping

Taken from www.kraftrecipes.com/recipes/caramel-pecan-ice-cream-cake-56766.aspx (may not work)