- 14 cashew shortbread cookies*
- 3 tablespoons melted butter
- 1 (48 ounce) container vanilla ice cream, softened
- 2 cups homemade caramel sauce
- 1 1/2 cups salted cashews, chopped
- 1 container Cool Whip (or homemade whipped cream)
- 1/2 cup butter
- 1 cup brown sugar
- 1 1/2 tablespoons water
- 1/4 teaspoon salt
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- Crush the shortbread cookies in a food processor, blender, or in a plastic bag with a rolling pin. Pour melted butter into shortbread crumbs and mix well. Pat the shortbread crumbs into an even layer on the bottom of a 9 by 9 inch baking dish. Freeze until firm.
- When the shortbread layer is frozen, spread softened vanilla ice cream over the top in an even layer. Freeze until firm.
- To make the Caramel Sauce, place the butter, brown sugar, water and salt into a heavy bottomed 3 quart pan over medium high heat. Bring to a boil, stirring occasionally, and allow to boil rapidly for 4-5 minutes. Then remove the caramel sauce from the heat and carefully whisk in the evaporated milk and vanilla extract. Allow to cool a bit before pouring it over the ice cream so that the ice cream doesn’t melt.
- Pour the caramel sauce over the ice cream (reserving about 1/3 cup of the caramel to decorate the top) and then sprinkle the chopped cashews (reserve 1/2 cup) on top. Freeze until firm.
- Spread the Cool Whip over the cashew layer. Pour the reserved caramel sauce into a plastic bag and cut a tiny bit of a bottom corner off. Drizzle caramel in a crosshatch design over the Cool Whip and sprinkle reserved cashews on top. Freeze until ready to serve, at least 3-4 hours.
* I used Keebler Cashew Sandies