Ingredients
- 14 cashew shortbread cookies
- 3 tablespoons melted butter
- 1 (48 ounce) container vanilla ice cream, softened
- 2 cups homemade caramel sauce
- 1 1/2 cups salted cashews, chopped
- 1 container Cool Whip (or homemade whipped cream)
Caramel Souse
- 1/2 cup butter
- 1 cup brown sugar
- 1 1/2 tablespoons water
- 1/4 teaspoon salt
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
Directions here
