Caramel-Mocha Ice Cream Dessert

Directions

• Preheat oven to 350°. Arrange crackers in a single layer in a greased 15x10x1-in. baking pan. In a large saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat and stir in pecans. Pour over crackers; spread to cover crackers.
• Bake 8-10 minutes or until bubbly. Cool completely on a wire rack.
• Crush cracker mixture into coarse crumbs; sprinkle half into an ungreased 13x9-in. dish. Spread with dulce de leche ice cream. Cover and freeze for 1 hour or until firm.
• Drizzle with ice cream topping and sprinkle with remaining crumb mixture. Cover and freeze 30 minutes or until ice cream topping is set.
• Spread with coffee ice cream; freeze. In a small bowl, beat cream until stiff peaks form. Fold in coffee liqueur. Spread over top of dessert. Cover and freeze 4 hours or until firm.
• Remove from freezer 15 minutes before serving. Garnish with chocolate curls.