Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped pecans

  2. 1/2 cup flaked coconut

  3. 1 package fudge brownie mix (8-inch square pan size)

  4. 1 pint vanilla ice cream

  5. 1 jar (12-1/4 ounces) caramel ice cream topping

Instructions Jump to Ingredients ↑

  1. Place pecans and coconut in an ungreased baking pan. Bake at 350° for 10-12 minutes or until toasted, stirring frequently. Meanwhile, prepare brownie batter and bake according to package directions. Cool on a wire rack; cut into small squares. When ready to serve, in six parfait or dessert glasses, layer the brownies, ice cream, caramel topping and pecan mixture; repeat layers one or two times. Yield: 6 servings.


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