Praline Ice Cream Cake
1/2 cup butter
1 pint vanilla ice cream, softened
1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup Graham cracker crumbs
1/2 cup sour cream
1 cup caramel ice cream topping
1/2 cup chopped pecans
Melt butter in 3 quart saucepan; remove from heat.
Add ice cream, eggs, flour, sugar, baking powder, salt and Graham cracker crumbs; mix until smooth.
Pour into greased 13 x 9-inch pan.
Bake at 350 degrees F for 30 to 35 minutes.
Combine sour cream and ice cream topping; pour over warm cake.
Top with pecans. Let cool.
Cut into squares.
May be served with ice cream or sweetened whipped cream.
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