Active Time: 40 minutes
Total Time: 40 minutes plus freezing
2 cups chocolate Teddy Graham cookies
6 tablespoons Schnucks unsalted butter
1 bag (2.25 ounces) chopped pecans (about 1/2 cup)
2 pints Culinaria butter pecan ice cream, softened
1 can (6.5 ounces) whipped topping (optional)
2 tablespoons caramel topping
2 tablespoons chocolate Magic Shell® topping
1. In bowl of food processor with knife blade attached, pulse cookies to fine crumbs. In microwave-safe medium bowl, heat butter in microwave oven on high 45 seconds or until melted. With large spoon, stir crumbs into butter until combined. With spoon, press crumb mixture into bottom and up side of 9-inch pie plate; refrigerate 15 minutes or until firm.
2. . Meanwhile, in 8-inch skillet, toast pecans over medium heat 4 to 5 minutes or until lightly browned and fragrant, stirring occasionally; transfer to plate to cool completely.
3. . With spoon, evenly spread ice cream into prepared crust; freeze 30 minutes or just until firm. If using, add whipped topping around edge of pie; freeze pie 10 minutes.
4. . With spoon, evenly drizzle caramel topping over pie; repeat with chocolate Magic Shell. Evenly sprinkle pecans over top of pie. Serve immediately, or freeze until firm, then cover with plastic wrap and freeze up to 5 days.
Each serving: about 408 calories, 28 g total fat (13 g saturated), 48 mg cholesterol, 222 mg sodium, 114 g carbohydrate, 1 g fiber, 19 g sugars, 4 g protein