Turtle Brownie Ice Cream Dessert



  • Crisco® Original No-Stick Cooking Spray
  • 1 (19.5 oz.) package  Pillsbury® Family Size Chocolate Fudge Brownie Mix
  • 1/2 cup  Crisco® Pure Vegetable Oil
  • 1/4 cup water
  • 2  large eggs
  • 1/2 cup chopped pecans



  • 2 quarts (8 cups) dulce de leche or butter pecan ice cream, slightly softened
  • 1/2 cup  Smucker’s® Hot Fudge Topping, warmed
  • 1/2 cup chopped pecans
  • 1 cup frozen whipped topping (optional), thawed



  1. HEAT oven to 350°F. Spray bottom only of 15x10x1-inch baking pan with no-stick cooking spray.
  2. COMBINE brownie mix, oil, water and eggs in large bowl. Beat 50 strokes with spoon. Stir in 1/2 cup pecans. Spread in prepared pan.
  3. BAKE 16 to 22 minutes or until center is set.  Cool 40 minutes or until completely cooled.
  4. SPOON ice cream evenly over brownies. Smooth with back of spoon or rubber scraper. Freeze uncovered about 3 hours or until firm.
  5. DRIZZLE dessert with hot fudge topping using quick rapid strokes with a fork. Sprinkle with 1/2 cup pecans. Let stand at room temperature for about 5 minutes before cutting into squares. Serve topped with whipped topping.


Nutritional Information Per Serving

Serving Size (1/20 of recipe), Calories 370 (Calories from Fat 170), Total Fat 19g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 35mg, Sodium 170mg, Total Carbohydrate 46g (Dietary Fiber 1g, Sugars 35g), Protein 4g;  Percent Daily Value*: Vitamin A 4%, Vitamin C 2%, Calcium 8%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.


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