Riley'S Frozen Turtle Pie - cooking recipe

Ingredients

1 (9 inch) pre-made graham cracker pie crusts
1 quart good-quality vanilla ice cream, softened
1/2 cup caramel ice cream topping, approximately
1/2 cup Hersheys Chocolate Syrup (see note) or 1/2 cup fox's u-bet chocolate syrup (see note)
1/2 cup chopped pecans, approximately
8 whole pecan halves
1 (7 ounce) can whipped cream (the spray kind)

Preparation

Make sure your ice cream is softened enough so that you can spread it.
Fill the graham cracker pie crust with the softened ice cream, leaving about 1/4-1/2 inch space at the top.
Cover and freeze until solid.
Cover the entire surface of the pie with an even layer of caramel sauce, then recover and let freeze until firm.
Pour an even layer of chocolate sauce on top of the caramel.
Sprinkle as many chopped nuts on top as you like; cover and return to freezer until firm.
You can do all of the previous steps ahead and leave the pie in the freezer until needed.
When you plan to serve the pie, set it out on the counter to soften up just enough so you can slice it into 6 servings.
Set one slice onto a plate and using a spray can of whipped cream, cover the entire slice with whipped cream--piling it high like meringue.
Sprinkle with additional chopped nuts, if desired.
Stick a whole pecan half into each slice, and serve.
NOTE: DO NOT use the squeeze bottle type of chocolate syrup, meant for making chocolate milk.
It is too thin and will not harden up enough.
Instead, look for the small cans of Hershey's chocolate syrup or any brand that comes in a thick, fudgey sauce form.