Ice Cream Sundae Dessert

Contributed By: Nancy Rassmussen


This recipe is made in stages and takes about 4 to 5 hours to complete.
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
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


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.
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.

Helpful Hints:

You may change the types of ice cream or the type of nuts. Use your imagination.

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