Layered Turtle Ice Cream Pie

This Layered Turtle Ice Cream Pie is the perfect addition to your holiday dessert table. This no-bake beauty is simple to create, yet impressive for your guests.

The inspiration recipe for this came from the Christmas with Southern Living 2006 book. I have tweaked it over the years to make it my own. I pretty much live in those books this time of year...not sure there are any I don't have. Obsessed. For years.

For this recipe, you'll need:

1 package Oreo or Joe-Joe's cookies
1/4 cup butter, melted
1 1/2 cups chopped pecans, toasted
1 cup sweetened coconut, toasted
2 pints dulce de leche ice cream, softened
1 pint chocolate ice cream, softened
1 jar caramel ice cream sauce
sweetened whip cream {optional} 

If you aren't able to get your hands on some Joe-Joe's for this, that's totally okay. But if you are, please use them. I was an Oreo girl until I met Joe-Joe's...and my kids are now cookie snobs because of them. Something about the Vanilla Bean Cream filling that takes these over the top. They are a Trader Joe's exclusive product...but that doesn't stop me from driving the 55 minutes to my nearest TJ's to buy them {yay...they're open in Austin now! No more 2 1/2 hour drive to Fort Worth for my TJ fix}!

And this is the only dulce de leche ice cream I can ever find {no complaints here, though}. Notice how there's an extra pint. That one's always stored in the back of the freezer...for the frowny days.

Place your Oreos or Joe-Joe's in a food processor and pulse to crumbs. Pour in butter and pulse again, until incorporated. Pour mixture into the bottom only of a spring form. Bake at 325 for 10 minutes. Cool completely. Spread 1 pint of dulce de leche ice cream on top of cooled crust. Drizzle with 1/3 of the caramel sauce and sprinkle with 1/3 of the pecans and 1/3 of the coconut. Freeze for 20 minutes. Spread the chocolate ice cream on top. Repeat caramel, pecan and coconut layers. Freeze for 20 minutes. Add another pint of dulce de leche and top with the last pecans. Freeze overnight. Remove pan. Slice & serve with whipped cream & caramel. {I like to sprinkle a few more pecans on top, but that's just for pretty-pretty. What, you don't call it that?}

I always like to run a slim butter knife around my spring form pan before releasing the clasp. I had a different ice cream pie {I'm slightly into these} crack in half when the pan was released and pulled half the pie one way and the other half the other. It was a tear-jerker, y'all. Now, I play it safe.

Just FYI, you can make this up to two weeks ahead of time. Just be sure to cover it with plastic wrap in the freezer to protect it from the burn.

Love seeing all the yummy layers!

And don't forget your caramel drizzle...I want to take a bath in that stuff. It's so good. 

To download a printable recipe card, click on the image below:

{i linky-party here}

and at Coastal Charm and Savvy Southern Style

Neglect your chores like me and don't miss a thing:

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