by Carolyn
12 cups Burnt Almond Fudge Ice Cream
1 pkg German Chocolate cake mix
3/4 cup butter softened
1/2 cup brown sugar, packed
1 cup chopped nuts (walnuts, pecans, etc)
Heat oven to 350°. Mix cake mix (dry), butter and brown sugar with pastry blender until crumbly. Add nuts and mix again.
Spread mixture into an ungreased jelly-roll pan. Bake 12 min at 350°. Mixture will soften and spread together while baking. Remove from oven and stir with fork until crumbly.
Soften ice cream to soft consistency. Divide crumbs into 2 equal parts. Spread 1 part in a 9x13 glass casserole. Pat down. Carefully spread ice cream over crumbs. Spread 2nd part of crumbs over ice cream. Spread with remaining crumbs over top. Cover with foil and freeze until ready to serve. Cut into 24 pieces.
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