In small bowl, mix wafer cookie crumbs and melted vegetable oil spread until crumbly. Press gently and evenly in bottom of ungreased 9-inch springform pan. Freeze 30 minutes.
Drop chocolate ice cream by small spoonfuls over crust; carefully spread until smooth. Freeze 1 hour or until firm.
Spoon and carefully spread fudge topping over ice cream. Sprinkle with 1/3 cup of the pecans; press lightly. Freeze 1 hour or until firm.
Drop vanilla ice cream by small spoonfuls over pecan layer; carefully spread until smooth. Sprinkle with remaining 1/3 cup pecans. Cover; freeze at least 8 hours or overnight.
To serve, let stand at room temperature 5 to 10 minutes to soften. Carefully remove side of pan. Cut into 12 wedges. Place each wedge on individual dessert plate; drizzle each with 1 teaspoon of the caramel topping. Store remaining ice cream cake covered in freezer.
High Altitude (3500-6500 ft):No change.
Prep Time: 30 min70% less sat fat • 62% less fat • 45% fewer calories than the original recipe. With fewer calories and less fat, this turtle won’t take a bite out of your diet!
Total Time: 11 hours 0 min
Makes: 12 servings
1 Serving:Calories240 (Calories from Fat80); Total Fat9g (Saturated Fat3g, Trans Fat0g); Cholesterol15mg; Sodium125mg; Total Carbohydrate34g (Dietary Fiber1g, Sugars25g); Protein4g Percent Daily Value*:Vitamin A6%; Vitamin C0%; Calcium10%; Iron4% Exchanges:1Starch; 1Other Carbohydrate;0Vegetable; 2FatCarbohydrate Choices:2
*Percent Daily Values are based on a 2,000 calorie diet.