Mincemeat Sundae Pie

---------- Recipe via Meal-Master (tm) v8.05

Title: Mincemeat Sundae Pie
Categories: Desserts, Christmas
Yield: 12 Servings

1 1/4 c Vanilla wafer crumbs
1/2 c Finely chopped pecans
1/4 c Butter, melted
2 tb Packed brown sugar
1/2 ts Cinnamon
FILLING:
6 c Vanilla ice cream
1 c Mincemeat
CARAMEL SAUCE:
1/2 c Packed brown sugar
1/2 c Whipping cream
1/2 ts Vanilla

Combine wafer crumbs, pecans, butter, sugar and
cinnamon. Press into bottom and 1 1/2 inches up side
of a 10 inch greased springform pan; freeze for 30
minutes.

Filling: Place ice cream in bowl; let stand at room
temperature for 10 to 15 minutes or until softened.
Stir in mincemeat until evenly distributed. Pack into
crumb crust. Cover and freeze overnight or for up to
4 weeks.

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 12 servings.

**Please Note: Choose a fruit-based mincemeat made
without suet to layer with ice cream and caramel sauce
in this festive dessert. Source: Cdn. Living Christmas
Book. Typed in MMFormat by Cindy Hartlin Dec. 17, 1996.

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