Rich As Croesus Praline Ice Cream Dessert - cooking recipe

Ingredients

1 cup softened unsalted butter (preferred)
1/2 cup brown sugar
2 cups flour
1 cup coarse-chopped pecans
2 (15 -19 ounce) bottles smucker's caramel sauce
1/2 gallon breyer's brand natural vanilla ice cream, softened

Preparation

Preheat oven to 400 degrees.
Mix together the butter, brown sugar, flour and pecans. Spread evenly on a cookie sheet sprayed lightly with Pam (or lightly greased).
Bake for 10 to 12 minutes, until browned.
When cooled, break into coarse praline pieces. Set aside 1 1/4 cups.
Cover a 9\" X 13\" pyrex dish or pan with the remaining praline pieces.
Pour 1 1/2 of the jars/bottles of caramel evenly over the praline pieces. Freeze for 45 minutes.
Remove pan from freezer and evenly cover all with the softened ice cream, (I sometimes use a little more than just a 1/2 gallon - personal preference).
Sprinkle top of ice cream with the set-aside praline pieces and drizzle the remaining caramel sauce ~artfully~ over the top.
Freeze.
DO remember to take this out of the freezer about 1/2 hour before you want to serve it. If you forget, you'll need a hammer and chisel to get it out of the pan!
This needs to be in the freezer for at least 5 to 6 hours before serving.