1 yellow cake mix
1 egg
1/2 c butter melted
2 boxes butter pecan ice cream softened
1 jar butterscotch or caramel topping
3/4 c chopped pecans
preheat oven to 350. mix cake ingredients. press in lightly greased 9x13 pan. bake 7-10 minutes. crust will not be cooked completely. cool
spread both boxes of cream cheese over crust. spread topping over ice cream layer. sprinkle pecans over top. cover and freeze 4 hours or overnight. store in freezer.
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