An easy, light, 4-ingredient ice cream cake. This one is rather simple- no intricate layers and freezing intervals. Just remember to prepare it the night ahead of the party!
In a bowl, mix the crushed cookies, melted butter and chopped pecans. Set aside 1 cup of the mixture and press the rest in a square, 9-inch pan. Freeze for 10 minutes.
Remove the pan from the freezer, and pour the ice cream over the frozen layer. Sprinkle the rest of the crumb mixture evenly over top, and put it back in the freezer for at least 8 hours.
Chef's Tip:
Before serving, allow the cake to thaw for 5 minutes, then cut.
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