Gingerbread Ice Cream Cake
Prepare gingerbread mix according to package directions; transfer to a greased 13x9-inch baking. Bake according to package directions; cool completely.
Meanwhile, in medium saucepan, melt butter over medium heat. Stir in pecans; sauté 2 minutes. Add in brown sugar and stir until sugar is completely melted and bubbly. Remove from heat and spread pecans on a piece of greased aluminum foil; set aside to cool.
Gently spread softened ice cream over gingerbread. Cover and freeze until firm.
Cut into 15 serving. Sprinkle with candied pecans.
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