Ice Cream Turtle Pie
create a graham cracker crust, line with fudge topping. Freeze, then pour in 1 pint of part melted ice cream 
fill to the brim with 1 more pint,
freeze for 1 hour
add another pint making a mound and freeze 
pour the caramel over the top, guide with a spatula 
cover and freeze 
put the fudge in a piping bag and make a design
Ingredients
- Graham Cracker Crust
- Hot Fudge for a Sundae
- Carmel Sauce for a Sundae
- 3 pints Pecan Praline Ice Cream, or whatever you like – mostly thawed
- piping bag and tip
If using a store bought graham cracker crust, paint the hot fudge all along the bottom and sides of the crust.
Pop it into the freezer for 20-30 minutes. Then fill it with 2 of the pints of ice cream. Put back into the freezer for 30-45 minutes. Top with the final pint of ice cream, making a mound on top. Freeze for 30 minutes.
Using a flexible spatula, spread the Carmel sauce on top, trying to make an even layer over the top. Back into the freezer, it goes for another 15-30 minutes.
Lastly, fill a piping bag fitted with a tip with more of the fudge sauce. Pipe on whatever design you like! Freeze until ready to eat. Using a sharp knife, cut slices and top with whipped cream.