This recipe is made in stages and takes about 4 to 5 hours to complete.
Ingredients
1 pkg. graham crackers, finely rolled, about 1 2/3 c.
1/4 c. sugar
1/4 c. softened butter
1 pint vanilla icecream
1 pint chocolate ice cream
1 pint strawberry icecream
2 large containers of Cool Whip
1 cup finely chopped pecans
optional:
1/4 cup chocolate syrup or carmel syrup
1/2 cup mini chocolate chips or crushed oreos for topping
1/2 cups thinly sliced fresh strawberries
Crust
Roll crackers in plastic bag until fine. Pour crumbs into a bowl. Add sugar and softened butter. Blend well with fingers, fork or pastry cutter. Pour crumb mixture into 9 by 13 pan. Press down on bottom until tight and smooth
Layer 1:
Let vanilla ice cream thaw for a few minutes until it can be easily smoothed over graham crackers.
Layer 2:
Sprinkle a thin layer of pecans over ice cream and top with a layer of cool whip.
Place in freezer until firm. About 1 hour.
Layer 3:
Before taking dessert from freezer allow chocolate ice cream to thaw for a few minutes. Remove dessert from freezer and add next layer of chocolate ice cream nuts and then cool whip.
Return to freezer to chill until firm.
Layer 4:
Allow last container of strawberry ice cream to thaw slightly.
Remove dessert from freezer and add layer of ice cream, nuts, and finally a layer of cool whip.
Topping:
There are several suggestions for completing the recipe as your topping. Use one of the optional ingredients or combine them.
Cover with wrap and return to freezer. Let thaw for a few minutes before serving to help cut the dessert. Return to freezer after serving.
You may change the types of ice cream or the type of nuts. Use your imagination.