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: mix margarine, flour and nuts; pat into a 13 x 9 inch pan. bake at 350 degrees fahrenheit for 20 to 30 minutes until lightly browned. first layer: mix confectioners sugar, cool whip, and cream cheese until smooth. spread over cooled crust. second layer: beat instant chocolate pudding, instant vanilla pudding, and milk until thickened. careful spread over first layer. cool until set in refrigerator. top with remaining cool whip. sprinkle shaved chocolate on top for decoration. refrigerate or freeze for up to two months.