Blue Bell Caramel Turtle Fudge Cheesecake (1/2 gallon)
Whipped topping (16 oz)
Graham cracker pie crust (9 inch)
Fresh chopped pecans
Let the ice cream temper out of the freezer for about 5 mins for easy scooping. Scoop 2.5 cups of the ice cream into the pre-made pie crust and smooth out the ice cream with an ice cream spade. Take the whipped topping and layer on top of the ice cream, smooth out the topping with your spade. Scatter pecans on top of the whipped topping and drizzle chocolate and caramel syrup over the pie.
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