Frozen Pumpkin Layer Cake

Ingredients

• 8 inch round angel food cake cut into 1/2-inch-thick slices ( 25 slices) ( 15 ounces)
• 9 ounce country pumpkin butter (such as Dickinson's)
• 0.5 cup caramel topping fat-free
• 0.5 cup cinnamon graham crackers crushed (3 full cracker sheets)
• 1.5 teaspoons ground cinnamon 
• 1 tablespoon brown sugar light
• 0.5 cup pecans chopped
• 0.8 teaspoon pumpkin pie spice 
• 1  carton vanilla ice cream light divided softened
• 8 ounce non-dairy whipped topping fat-free frozen thawed

Equipment

• food processor
• bowl
• frying pan
• knife
• springform pan

Directions

1. Place pecans in a nonstick skillet; coat pecans with cooking spray.
2. Add brown sugar; cook over medium heat 3 minutes or until nuts are toasted and sugar melts, stirring occasionally.
3. Remove from heat; cool.
4. Combine sugared pecans and cracker crumbs in a small bowl; toss gently.
5. Arrange half of angel food cake slices in bottom of a 10-inch springform pan.
6. Combine pumpkin butter, cinnamon, and pumpkin pie spice in a small bowl.
7. Place half of pumpkin butter mixture and half of ice cream in a food processor; pulse 12 times or just until blended.
8. Spread pumpkin-ice cream mixture over cake layer in pan, and sprinkle with half of pecan mixture. Top with remaining cake slices; freeze 5 minutes.
9. Place remaining half of pumpkin butter mixture and remaining half of ice cream in food processor; pulse 12 times or just until blended.
10. Spread pumpkin-ice cream mixture over cake layer in pan, and sprinkle with half of remaining pecan mixture. Cover and freeze 2 hours.
11. Spread whipped topping evenly over cake, and sprinkle with remaining pecan mixture. Cover and freeze 8 hours or until firm.
12. Let stand 5 minutes before serving. Run a knife around outside edge of dessert to loosen from pan; remove sides of pan.
13. Drizzle with caramel topping.