Venetian Ice Cream Cake Recipe

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Sandra Lee on Food Network
Nutrition per serving    (USDA % daily values)
CAL
705
FAT
138%
CHOL
29%
SOD
32%

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Ingredients for 8 servings

Special Equipment: pastry bag (or resealable plastic bag) and a # 6 star tip

3/4 cup chopped pecans, toasted

1 quart vanilla ice cream, softened

1 container (8 ounces) frozen whipped topping, thawed

1 milk chocolate candy bar, shaved

2 (5.5-ounce) packages chocolate caramel cookie bars (20 sticks total)

1 quart coffee ice cream, softened

3/4 cup butterscotch caramel topping

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