Ingredients

• 2  cups finely crushed purchased shortbread, or pecan shortbread cookies (about 10 oz.)
• 3  Tbsp. butter, melted
• 2  pints dulce de leche ice cream
• 2/3  cup roasted, lightly salted cashews, coarsely chopped
• 1  recipe Pineapple Topping

Directions

1. In a medium bowl combine cookie crumbs and butter. Press half of cookie crumb mixture (about 1 cup) evenly onto bottom of an 8x8x1 7/8-inch disposable foil pan or a 9x9x2-inch baking pan. Set aside. Soften 1/2 the ice cream over cookie crumb layer in pan. Top with half of the nuts. Sprinkle remaining cookie crumb mixture over layers in pan. Cover and freeze for 1 to 2 hours or until firm.

2. Soften remaining ice cream. Carefully spread ice cream over frozen layers in pan. Cover and freeze overnight or until very firm.

3. To serve, top with remaining cashews. Cut into squares and serve with Pineapple Topping. Makes 9 servings

4. Pineapple Topping: In a large skillet, melt 2 tablespoons butter. Add 3 tablespoons packed brown sugar; cook and stir until sugar is dissolved. Add 2 cups peeled, cored and cubed fresh pineapple; stir to coat. Serve at once or cover and chill up to 3 days; reheat before serving.