Nutty Caramel Ice Cream Cake

Ingredients:

• 4 cups crushed pecan shortbread cookie cookies (about thirty three cookies)
• 1/4 cup butter, melted
• 6 cups butter pecan frozen dessert, softened
• 1 carton (8 ounces) frozen whipped topping, thawed
• 3/4 cup slivered almonds, toasted
• 3/4 cup chocolate English candy bits
• 1/4 cup caramel ice-cream sundae sweetening

Directions:

1. Combine cookie crumbs and butter. Press a pair of cups onto bottom of a lubricated 9-in. springform pan. Spoon 1/2 frozen dessert into ready pan. Freeze for twenty minutes.
2. Repeat layers with remaining cookie crumbs and frozen dessert. unfold with whipped topping. Sprinkle with almonds and candy bits. Freeze, covered, nightlong or till firm. could also be frozen up to a pair of months.
3. To use frozen cake: take away from deep freezer ten minutes before serving. Drizzle with sweetening.

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