- 2 boxes Walkers Shortbread Rounds
- 1/4 cup melted butter
- 1 1/2 quarts butter pecan ice cream, softened
- 1 cup toasted pecans
Heat oven to 350°.
To toast pecans, spread in a single layer on a baking sheet. Bake for 5 - 10 minutes, or until nuts are fragrant.
Pulse shortbread and butter together in food processor until finely ground.
Press shortbread mixture into an 8 x 8 casserole dish.
Spread softened ice cream over shortbread crust.
Sprinkle pecans on top and gently press into ice cream.
Freeze until firm, about 3 - 4 hours.