Ingredients

• 1 (21 ounce) can apple pie filling
• 1 (9-inch) Graham cracker crust
• 2 cups butter pecan ice cream, softened
• 1 (12 ounce) jar caramel ice cream topping
• 1/4 cup chopped pecans, toasted

Instructions

1. Spread half the pie filling over crust. Top with half the ice cream; cover and freeze for 30 minutes.
2. Drizzle with half the caramel topping; cover and freeze for 30 minutes.
3. Top with remaining pie filling; cover and freeze for 30 minutes.
4. Top with remaining ice cream; cover and freeze until firm. (May be frozen for up to 2 months.)
5. Remove from the freezer about 30 minutes before serving.
6. Warm remaining caramel topping; drizzle some on serving plates. Top with a slice of pie; drizzle remaining caramel topping over pie and sprinkle with pecans.