Indulge in this creamy, crunchy, and sweet Banana Pecan Caramel Ice Cream Cake—a perfect dessert for any occasion! The combination of banana ice cream, toasted pecans, and rich caramel sauce on a vanilla wafer crust makes every bite unforgettable.
Ingredients:
- 1 package (12 oz) vanilla wafers
- 1/2 cup unsalted butter, melted
- 1/2 gallon banana ice cream, softened
- 1 cup chopped pecans, toasted
- 1 cup caramel sauce
- 1 container (8 oz) whipped topping, thawed
Instructions:
Prepare the Crust:
Crush vanilla wafers into fine crumbs using a food processor or by placing them in a plastic bag and crushing with a rolling pin.
Combine the crumbs with melted butter until well mixed.
Press the mixture into the bottom of a 9x13-inch baking dish to form the crust.
Layer Ice Cream and Toppings:
Spread softened banana ice cream evenly over the crust.
Sprinkle chopped pecans over the ice cream layer.
Drizzle caramel sauce generously over the pecans.
Finish with Whipped Topping:
Spread whipped topping over the caramel layer, covering evenly.
Freeze:
Cover the dish with plastic wrap and freeze for at least 4 hours or overnight until firm.
Serve:
Before serving, let the cake sit at room temperature for a few minutes to soften slightly.
Slice into squares and serve chilled.
Enjoy:
Indulge in this delicious Banana Pecan Caramel Ice Cream Cake and savor every sweet, creamy, and crunchy bite!