Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: soften the vanilla ice cream in the refrigerator for about 20 minutes, then spread it evenly in the prepared crust. top with half the bourbon fudge and half the pecans and freeze for about an hour. soften the coffee ice cream, and spread over the now firm first layer. mound the coffee ice cream in the center as necessary. top with the rest of the fudge and pecans. decorate with whipped cream and cover loosely. freeze overnight or at least four hours and serve with warm fudge sauce to make the sauce combine first 5 ingredients in a microwaveable bowl and microwave about 3 minutes, whisking every minute or so. when the mixture has thickened somewhat, whisk in last three ingredients.

Target recipe: layer one. combine all ingredients for layer one in a a large bowl. mix until crumbly. press into the bottom of a 9x13-inch baking dish lightly greased. bake at 350°f for 20 to 25 minutes. allow to cool completely. layer two: in medium bowl beat together all ingredients for layer two. working with a teaspoon and very little cream cheese mixture slowly spread it over layer one, careful not to pull up any of the first layer. layer three: prepare pudding according to package directions. let cool, once room temperature spread it over the cream cheese mixture. layer four: top with the remaining cool whip. garnish with chocolate curls.