Recipe courtesy of Tori Ritchie
35 min
30 min
4 to 6 servings



Preheat oven to 350 degrees F.

Put pecans in a pie plate and roast in the oven until nutty smelling and toasty, about 5 minutes.

Meanwhile, remove ice cream from freezer and let stand at room temperature or at least 15 minutes to soften.

Remove nuts from the oven and let cool. Turn off oven.

Choose 4 to 6 clear plastic parfait glasses, beer glasses, or any see-through unbreakable glass of at least 12-ounce capacity.

In each of the glasses, put about 2 tablespoons caramel or butterscotch sauce in bottom. Top with a layer of softened ice cream, packing it down slightly and being careful not to smear the sides of the glass too much (if you do smear glass while making layers, wipe down inside with paper towels as you work). Sprinkle with a teaspoon or so of pecans. Continue layering in the same fashion: sauce, ice cream, pecans until you reach the top of the glass. Make the last layer sauce and sprinkle it with pecans.

Wrap the glasses tightly with plastic wrap and put in freezer (or outside in the snow) until ready to serve.


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