When I lived in Florida there was a restaurant in St. Augustine that had the best Mile-High Turtle Ice Cream Pie ever. This is as close as I can get and it is wonderful. This is when you will need your Homemade Caramel Sauce. Perfect to have in your freezer for the holidays.
Mile-High Turtle Ice Cream Pie
Yield: 12 servings
2 cups chocolate cookie crumbs (about 40 cookies)
1/4 cup butter, melted and cooled
2 pints dulce de leche ice cream, softened and divided, I used Haagen-Dazs
1 cup Homemade Carmel Sauce
1 1/2 cups chopped pecans, toasted and divided
1 pint chocolate ice cream, softened
1 (7-ounce) can sweetened whipped cream, I used Redd-Whip
3/4 cup Homemade Caramel Sauce
Combine crumbs and melted butter in a small mixing bowl; stir well. Press crumbs in bottom of a 9 x 3-inch spring form pan. Bake at 325 degrees for 10 minutes. Cool completely.
Spoon 1 pint dulce de leche ice cream into cooled crust, and spread evenly; drizzle 1/3 cup Homemade Caramel Sauce over ice cream, and sprinkle with 3/4 cup chopped pecans. Freeze 15 minutes or until ice cream is almost firm. Repeat procedure with chocolate ice cream, 1/3 cup Caramel Sauce, and remaining pecans; freeze until almost firm. Top with remaining dulce de leche ice cream and 1/3 cup Caramel Sauce. Cover and freeze 6 hours or up to 2 weeks in advance.
Before serving remove sides and bottom of pan; transfer pie to a serving platter. Top with sweetened whipped cream. Place 3/4 cup Home Made Caramel Sauce in a microwave-safe bowl. Microwave at HIGH 1 minute or until warm. Drizzle 1 tablespoon sauce over each serving.