1 14-ounce box Pumpkin Quick Bread & Muffin mix
1 1.75-quart container VELVET Pumpkin Ice Cream
1 1/4 cups chopped pecans, toasted*
1 8-ounce bottle Caramel Ice Cream topping, warmed
1 7-ounce can whipped cream
Preheat oven to 350 degrees. Spray the bottom of an 8x4-inch
loaf pan with cooking spray. Combine the required ingredients
for the quick bread mix and bake according to package directions.
Cool the bread for 10 minutes in the pan and then remove to
complete cooling.
In a glass pie plate, roll eight scoops of the PUMPKIN Ice Cream
over the toasted pecans. Refreeze until ready to serve.
Slice the cooled pumpkin loaf into 8 pieces and place each
on a dessert plate. Top with the pecan coated ice cream balls.
Drizzle the caramel syrup over the ice cream and top with the
whipped cream. Serves 8.
*Toasting nuts brings out their flavor. Use HIGH Power on the
microwave oven for 2 1/2 minutes; stir nuts. Cook on HIGH for
another 2 1/2 minutes. Cool before using.
