Layered Pecan Ice Cream Dessert
|Sweet baking chocolate squares||4 Ounce (1 Ounce Per Square)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Evaporated milk||5 1⁄3 Ounce (1 Can)|
|Vanilla extract||2 Teaspoon|
|Chocolate wafers||24 , crushed|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Vanilla ice cream||1⁄2 Gallon, softened|
|Whipping cream||1 Cup (16 tbs), whipped|
|Chopped pecans||1⁄4 Cup (4 tbs)|
1 In top of a double boiler, melt chocolate and 1/2 cup butter.
2 Stir in the sugar, evaporated milk, and salt.
3 Gradually bring the mixture to a boil.
4 Lower the heat and cook for 4 minutes, stirring constantly.
5 Remove from the heat and blend in vanilla.
6 Allow to cool.
7 In a bowl, mix chocolate wafer crumbs and melted butter.
8 Firmly press into a 13- x 9- x 2-inch pan.
9 Allow to cool.
10 Spread the crumb mixture evenly with ice cream.
11 Top with chocolate sauce.
12 Spread the whipped cream on top and sprinkle with pecans.
13 Cover and let freeze until firm.
14 Allow to stand at room temperature for 5 minutes before slicing.
15 Slice and serve.