Dulce de Leche Pralines and Mocha Fudge Ice Cream Dessert

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.