Mix together butter, flour, brown sugar and pecans. Spread in 7x11 inch shallow baking pan. Bake in preheated 350 degree oven, stirring occasionally, for 20 minutes or until browned. Divide mixture in half. Place 1/2 of dry mixture in bottom of buttered 2-quart casserole dish. Cover with caramel topping. Spread vanilla ice cream over top. Sprinkle remaining dry mixture on top. Freeze.
To serve, cut into squares and top with whipped topping and a maraschino cherry.
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|Serving Size: 1 Serving (141g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 282 (60%)|
|Amt Per Serving||% DV|
|Total Fat 31.3g||42 %|
|Saturated Fat 16g||80 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 79.2mg||24 %|
|Sodium 180.8mg||6 %|
|Potassium 260.4mg||7 %|
|Total Carbohydrate 40.8g||12 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 39g|
|Protein 7.7g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 468
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