caramel pecan ice cream pie

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This is my spin on my mother-in-laws "Ice-cream Pie". 
I like to use the sugar cookie crust, it adds a different crunchy texture and of course for flavor. You can make it the traditional way with a regular cooked pie crust. Either way, enjoy! 

1 cream cheese
1 can of condensed milk
1 container of cool whip
1 cup toasted and chopped pecans
1 small jar of caramel sauce
1 bag of miss jones sugar cookie mix


  • Let the cream cheese come to room temp
  • Prepare sugar cookie mix 
    • Mix it and press it into a large pie dish 
    • Press it as thin as you can, it will puff up while baking 
    • Cook according to directions and until done 
  • Mix cream cheese with condensed milk (in a stand or with hand mixer) 
  • Toast pecans
  • Heat oven to 350 
  • Heat until golden, about 5-8 minutes 
  • Chop
  • Fold the cream cheese mixture with cool whip 
  • Fold in the chopped pecans 
  • Pour into sugar cookie pie crust 
  • Drizzle caramel on top 
  • Put in the freezer until hardened