So today we have guest post part deux…and you’re in for a treat.  A sweet ice cream treat with the fabulous and wonderful Anne at Annie Bakes.

She is adorable and I love her.  She’s always cooking up something fantastic for her along with her hubs and two sons.  I realize that I’m not being fair to all the wonderful mothers of daughters out there, wait’ll you see tomorrow’s guest post, but for now you’ll have to excuse the son-love.  If you’re new here, welcome, welcome, I apologize for being a poor host and dashing off.  The kids and I are off to shoot a television pilot based on our blog and cookbook and so the beautiful Anne will be here in my stead.  She’s a doll, I know you’ll all love her…

I am so thrilled that Alex asked me to be the Featured Blogger here at Ma, What’s For Dinner?  And since I’m spending the day, I thought I would bring dessert, cuz who doesn’t like dessert?!?  This recipe is super easy to whip up–in fact it wasn’t really a recipe, but just a few of my favorite ingredients thrown together.

But the best part is the toasted, salted pecans!!  We used to have a Dairy Queen and I LOVED their turtle sundaes and always asked for half of the chocolate and caramel, but double the pecans!  Mmmm, but now, sadly, we no longer have a Dairy Queen so I am left to my own devices when it comes to salted pecans.  If you’re a little weirded out by salt in your dessert, have no fear, that’s what makes the chocolate come alive!  It’s just like french fries and a chocolate shake…

Turtle Ice Cream Sandwiches

INGREDIENTS:

8-10 ice cream sandwiches

1- 8 ounce container lite cool-whip-thawed

caramel ice cream topping

chocolate ice cream topping

1/2 cup chopped pecans

2 tablespoons butter

1 teaspoon Kosher salt

DIRECTIONS:

In a saucepan, melt the butter over medium heat.  Add the pecans and toast, but do not burn for about 5 minutes.  Sprinkle with the Kosher salt and let cool completely.  Meanwhile, spray an 8 x 8 baking dish with a little cooking spray and line with Saran Wrap (this will allow you to pull the dessert out neatly to cut it when it is frozen).  Layer the bottom with ice cream sandwiches and cut some to fit if you need to.  Layer with cool-whip, drizzle with the caramel and chocolate and sprinkle on half the pecans.  Add another layer of ice cream sandwiches, and layer with cool whip.  Freeze for at least one hour.  Remove the dessert from the pan using the Saran wrap and cut into pieces.  On a dessert plate, drizzle chocolate sauce, set the dessert in the middle, then drizzle with caramel and top with the pecans.

I hope you all enjoyed this recipe!  Even though I’m spending the day here, I still welcome you to check out my blog www.anniebakes.net.

And Alex–Good luck, and I hope I didn’t make too much of a mess in your kitchen, I promise to clean up before you get home!  Anne