Recipe courtesy of Gina Neely and Pat Neely
Total:
18 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
18 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Caramel sauce: Heat the sugar in a heavy saucepan over low heat, stirring occasionally for about 7 minutes. It will slowly turn golden brown. Carefully whisk in the whipping cream. Add butter and vanilla extract and cook for 1 more minute. Can be stored up to 2 weeks, if covered tightly and refrigerated.

Scoop ice cream into 4 ice cream sundae bowls. Top with the crushed cookies, chocolate chips, chopped pecans and caramel sauce.

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