Easy Dulce de Leche Dessert Sandwiches Recipe

INGREDIENTS

1 pint (2 cups) Dulce de Leche ice cream 3/4 cup pecans 12 chocolate cookies

PREPARATION:

1. Preheat oven to 350°F.
2. Remove ice cream from freezer; let stand at room temperature 10 minutes or until slightly softened.
3. Place pecans in single layer in shallow baking pan. Bake 8 minutes or until golden and fragrant; set aside to cool. Finely chop pecans; reserve.
4. Spread 1/3 cup ice cream onto flat sides of 6 cookies. Place remaining cookies, flat sides down, on ice cream; press cookies together lightly. Smooth or remove excess ice cream, if necessary. Wrap each sandwich individually in plastic wrap; freeze 30 minutes or until firm.
5. Press pecan into ice cream around edges; rewrap in plastic. Freeze additional 30 minutes.

Note Ice cream sandwiches should be eaten within three days. After three days, cookies will absorb moisture and become soggy. This recipe appears in: Mexican NUTRITIONAL INFORMATION: Sodium 97 mg Protein 4 g Fiber 2 g Carbohydrate 22 g Cholesterol 30 mg Saturated Fat 6 g Total Fat 19 g Calories from Fat 63 % Calories 264 DIETARY EXCHANGE: Starch 1.5 Fat 3.5