Butter Crunch Caramel Ice Cream Lasagna

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A sweet layered dessert that is ridiculously delicious! Make Butter Crunch Caramel Ice Cream Lasagna for a special occasion or just for fun. Recipe shared here with permission from Kari Phillips.

Prep Time20

Chilling time1

Total Time1 20

Course: Chilled Dessert, Comfort Food, Dessert, Holidays, Ice Cream, Summer Dessert

Cuisine: American

Servings: people

Calories: 1746kcal

Author: Nancy Mock

Ingredients

22 ounces 'Nilla Wafer Cookies (2 boxes)
23 ounces sea salt caramel sauce (two 11.5-ounce jars)
3 quarts Butter Crunch ice cream
1.5 quarts vanilla ice cream
4 ounces solid white chocolate

US Customary - Metric

Instructions

Pour the 'Nilla Wafers into a large bowl and use a pestle or heavy-bottomed glass to crush them into fine crumbs. (You can also use a food processor.)
Spread ⅓ of the crushed cookies in a thin layer at the bottom of a 9 x 13-inch pan. Generously drizzle ½ of one jar of the Sea Salt Caramel Sauce over the cookie layer.
Slice one of the Butter Crunch ice cream cartons and peel it away from the ice cream. Slice the Butter Crunch ice cream into 1-inch slices. Layer these slices over the caramel.
Repeat step 2 with another ⅓ of crushed cookies and ½ a jar of caramel sauce.
Slice the Vanilla ice cream carton and peel it away from the ice cream. Slice the Vanilla ice cream into 1-inch slices and layer these over the caramel.
Repeat Step 2 with the remaining ⅓ of the crushed cookies and another ½ jar of Sea Salt Caramel Sauce.
Slice the second Butter Crunch carton and peel the carton away from the ice cream. Slice the Butter Crunch ice cream into 1-inch slices and layer these slices over the caramel.
Use a rubber spatula to smooth the top of the ice cream layer so no seams show. Drizzle the remaining ½ jar of sea salt caramel Sauce over the top.
Shred or grate the white chocolate over the top.
Cover the dish and freeze for at least one hour before serving.

Nutrition