Homemade Caramel Sauce & a Delish Ice Cream Pie

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This is great for gift giving. Put a cute tag on the jar.

Homemade Caramel Sauce

1-1/4 C sugar

1/3 C water

3/4 C whipping Cream

1/3 C butter, cut into pieces

1/2 tsp vanilla extract

Combine water and sugar in large saucepan; cook over medium-low heat, stirring often, until sugar dissolves.

Increase heat to medium-high, and boil gently, without stirring, until syrup turns a deep amber color, occasionally brushing down the sides of an with a wet pastry brush and swirling pan (about 8 minutes). (Swirling pan, instead of stirring promotes even cooking)

Gradually add cream (sauce will boil vigorously)

Add butter, stir gently until smooth.

Remove from heat and stir in vanilla.

Yield: 1-3/4 Cups

Mile-High Turtle Ice Cream Pie

2 cups chocolate chip cookie crumbs (about 40 cookies)

1/4 C butter melted and cooled

2 pints dulce de leche ice cream, softened and divided (Haagen Daz)

1 C homemade caramel sauce

1-1/2 C chopped pecans, toasted and divided

1 pint chocolate ice cream softened

1-7 ounce can sweetened whipped cream (redi whip)

3/4 C homemade caramel sauce

Combine crumbs and melted butter in a bowl. Press crumbs into bottom of a 9 x 3 spring form pan. Bake at 325 for 10 mins. Cool completely.

Spoon 1 pint of dulce de leche ice cream onto cooled crust, and spread evenly. Drizzle 1/3 c homemade caramel sauce over ice cream and sprinkle with 3/4 c chopped pecans. Freeze 15 minutes or until ice cream is almost firm.

Repeat procedure with chocolate ice cream, 1/3 c caramel sauce, and remaining pecans, freeze until almos firm.
Top with remaining dulce de leche ice cream and 1/3 cup caramel sauce. Cover and freeze 6 hours or up to 2 weeks in advance.

Before serving, remov sides and bottom of pan and transfer pie to a serving platter. Top with sweetened whipped cream.

Place 3/4 c homemade caramel sauce in mocrowave-safe bowl and microwave on high for 1-minute or until warm.

Drizzle 1 T sauce over each serving.

Yield: 12 servings