Mincemeat Sundae Pie

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 12
• 1 1/4 cups vanilla wafer crumbs
• 1/2 cup pecans, finely chopped
• 1/4 cup unsalted butter, melted
• 2 tablespoons brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 6 cups vanilla ice cream
• 1 cup mincemeat (made without suet)
• 1/2 cup brown sugar, packed
• 1/2 cup whipping cream
• 1/2 teaspoon vanilla extract
• 1 (6 ounce) jar maraschino cherries (optional)

Recipe

• 1 for the crust: combine wafer crumbs, pecans, butter, sugar & cinnamon.
• 2 press into bottom & 1 1/2" up side of 10" greased springform pan.
• 3 freeze for 30 minutes.
• 4 for the filling: place ice cream in bowl, & let stand at room temperature for 10-15 minutes to soften.
• 5 stir in mincemeat until evenly distributed.
• 6 carefully pack into crumb crust.
• 7 cover & freeze overnight or for up to 4 weeks.
• 8 for the caramel sauce: in saucepan, bring sugar & cream to boil.
• 9 stirring occasionally, cook for 3-4 minutes or until thickened enough to coat spoon. do not over cook.
• 10 stir in vanilla, & let cool 3 minutes. [sauce can be cooked completely & stored in airtight container for up to 4 weeks. reheat over medium heat before serving.].
• 11 to serve, drizzle caramel sauce over pieces of pie.
• 12 to make it even more festive, chop a maraschino cherry for each slice of pie, & sprinkle over the caramel sauce.