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

Preparation Directions

  • HEAT oven to 350°F. Spray bottom only of 15x10x1-inch baking pan with no-stick cooking spray.
  • 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.
  • BAKE 16 to 22 minutes or until center is set.  Cool 40 minutes or until completely cooled.
  • SPOON ice cream evenly over brownies. Smooth with back of spoon or rubber scraper. Freeze uncovered about 3 hours or until firm.
  • 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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