1 1/4 c Vanilla wafer crumbs
1/2 c Finely chopped pecans
1/4 c Butter, melted
2 tb Packed brown sugar
1/2 ts Cinnamon
FILLING: 6 c Vanilla ice cream
1 c Mincemeat
CARAMEL SAUCE: 1/2 c Packed brown sugar
1/2 c Whipping cream
1/2 ts Vanilla
Combine wafer crumbs, pecans, butter, sugar and cinnamon. Press into bottom and 1 1/2 inches up side of a 10 inch greased springform pan; freeze for 30 minutes. Filling: Place ice cream in bowl; let stand at room temperature for 10 to 15 minutes or until softened. Stir in mincemeat until evenly distributed. Pack into crumb crust. Cover and freeze overnight or for up to 4 weeks.
Caramel Sauce: In saucepan, bring sugar and cream to boil; cook, stirring occasionally, for 3 to 4 minutes or until thickened enough to coat spoon. Do not overcook. Stir in vanilla. Let cool for 3 minutes. (Sauce can be cooked completely and stored in airtight container for up to 4 weeks; reheat over medium heat before serving.) To serve, drizzle caramel sauce over pieces of pie. Makes 12 servings. **Please Note: Choose a fruit-based mincemeat made without suet to layer with ice cream and caramel sauce in this festive dessert. Source: Cdn. Living Christmas Book. Typed in MMFormat by Cindy Hartlin Dec. 17, 1996. —–