Mincemeat Sundae Pie

Ingredients

260 gr vanilla wafer crumbs
65 gr pecans
55 gr butter
28 gr packed brown sugar
1 gr cinnamon
1 filling
1,400 ml vanilla ice cream
240 gr mincemeat
110 gr packed brown sugar
120 ml whipping cream
2 gr vanilla
1 1/2 up side
10 greased springform
4 weeks

Instructions

Caramel Sauce: In saucepan, bring sugar and cream to boil; cook, stirring occasionally, for 3 to 4 minutes or until thickened enough to coat spoon. Do not overcook. Stir in vanilla. Let cool for 3 minutes. (Sauce can be cooked completely and stored in airtight container for up to 4 weeks; reheat over medium heat before serving.) To serve, drizzle caramel sauce over pieces of pie. Makes dozen servings. **Please Note: Choose a fruit-based mincemeat made without suet to layer with ice cream and caramel sauce in this festive dessert.