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Dulce de Leche Pralines and Mocha Fudge Ice Cream Dessert

  • Prep 45 min
  • Total 6 hr 45 min
  • Ingredients 9
  • Servings 16

Ingredients

Praline Crumbs

10
whole rectangular graham crackers
1
cup butter
1
cup firmly packed brown sugar
1
cup chopped pecans

Dessert

1
quart (4 cups) dulce de leche ice cream
1
(16-oz.) jar hot fudge ice cream topping
1
quart (4 cups) coffee ice cream

Topping

1 1/2
cups whipping cream
1/3
cup coffee-flavored liqueur
© 2010 General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe
Calories
560
Calories from Fat
305
% Daily Value
Total Fat
34g
52%
Saturated Fat
18g
90%
Cholesterol
80mg
27%
Sodium
290mg
12%
Total Carbohydrate
59g
20%
Dietary Fiber
2g
8%
Sugars
48g
Protein
5g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
14%
14%
Iron
8%
8%
Exchanges:
2 Starch; 2 Fruit; 4 Other Carbohydrate; 7 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Dulce de leche is a traditional Spanish confection made from milk. It's a popular culinary reference to rich caramel flavors.

Prepare the recipe up to one week in advance. Once the dessert freezes solid, cover it tightly with foil; keep it frozen.

For a pretty, elegant presentation that's easy to serve, layer the ingredients in parfait glasses or large wine glasses. Use strudy glass or plastic that will withstand freezer temperatures - crystal does not.

Try praline crackers as a cookie or crumble them for streusel or sundae topping.

Directions

  • 1 Heat oven to 350°F. Arrange graham crackers in single layer in ungreased 15x10x1-inch baking pan. Melt butter in medium saucepan over medium-high heat. Stir in brown sugar. Bring to a boil. Boil 2 minutes. Remove from heat. Stir in pecans. Pour mixture over crackers; spread evenly. Bake at 350°F. for 10 minutes. Cool 30 minutes or until completely cooled.
  • 2 Meanwhile, soften dulce de leche ice cream by placing in refrigerator for 30 minutes.
  • 3 Crush praline crackers into coarse crumbs. Sprinkle half of the praline crumbs in bottom of ungreased 13x9-inch (3-quart) glass baking dish. With kitchen scissors, cut and remove carton from dulce de leche ice cream. Slice ice cream into 1/2-inch-thick slices. Arrange slices over crumbs, overlapping slightly. Spread ice cream with spatula until even; pressing down firmly. Freeze 1 hour or until firm.
  • 4 Place hot fudge ice cream topping in resealable 1-quart plastic bag. Cut small hole in bottom corner of bag with topping. Squeeze bag to pipe fudge topping over dulce de leche ice cream layer. Scatter remaining half of praline crumbs over fudge layer. Return to freezer for 30 minutes or until fudge is firm.
  • 5 Meanwhile, place coffee ice cream in refrigerator for 30 minutes to soften. With kitchen scissors, cut and remove carton from coffee ice cream. Cut ice cream into 1/2-inch-thick slices. Arrange slices over crumbs, spreading ice cream until smooth; pressing down firmly. Return dessert to freezer while preparing topping.
  • 6 Beat whipping cream in large bowl until stiff peaks form. Fold coffee liqueur into whipped cream. Spread over top of dessert. If desired, garnish with chocolate curls. Freeze 4 hours or until firm. For easier cutting and serving, let dessert stand at room temperature for 20 to 30 minutes.

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