1 1/2 gal. pumpkin ice cream, softened (light or regular)
12 cinnamon graham cracker rectangles (each rectangle containing 2 perforated square crackers, totaling 24)
24 caramel candies, unwrapped
1 cup. pecans, chopped fine and placed on a large, flat dish

Break cracker rectangles in half, creating 24 crackers total. Making sure plain sides of crackers are facing up (cinnamon side down), place a caramel cube individually in the center of each twenty four crackers. At about 2 at a time on a microwave-safe dish, microwave the crackers with the caramel on high for about 10 seconds, or til caramel is pretty melted. Cool about 5 minutes.

Mound about 2-3 heaping tablespoonfuls of ice cream onto twelve cracker halves. Place other cracker half on top of ice cream. Very carefully slightly squeeze 'sandwich' together, pressing to force ice cream to spread out to edges of S'MORE; S'MORE should be about 3/4-inch thick. If ice cream doesn't reach edges, manually place more ice cream at edges with a butter knife. Work quickly as to avoid ice cream from getting too soft.

Dredge each ice cream side of S'MORE into the chopped nuts; place in large waxed paper-lined Tupperware then put immediately into freezer, placing each S'MORE into Tupperware as each one is completed.

Once all twelve S'MORES are assembled and placed in Tupperware and freezer, cover container with a tight lid; chill til frozen at least 2 hours, storing up to 3-5 days.

Tip: Avoid stacking on top of one another.

Makes 1 dozen.

Submitted by: C.V.