---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Mincemeat Sundae Pie
  Categories: Desserts, Christmas
       Yield: 12 Servings
  
   1 1/4 c  Vanilla wafer crumbs
     1/2 c  Finely chopped pecans
     1/4 c  Butter, melted
       2 tb Packed brown sugar
     1/2 ts Cinnamon
            FILLING:
       6 c  Vanilla ice cream
       1 c  Mincemeat
            CARAMEL SAUCE:
     1/2 c  Packed brown sugar
     1/2 c  Whipping cream
     1/2 ts Vanilla
  
   Combine wafer crumbs, pecans, butter, sugar and
   cinnamon.  Press into bottom and 1 1/2 inches up side
   of a 10 inch greased springform pan; freeze for 30
   minutes.
   
   Filling:  Place ice cream in bowl; let stand at room
   temperature for 10 to 15 minutes or until softened.
   Stir in mincemeat until evenly distributed. Pack into
   crumb crust.  Cover and freeze overnight or for up to
   4 weeks.
   
   Caramel Sauce:  In saucepan, bring sugar and cream to
   boil; cook, stirring occasionally, for 3 to 4 minutes
   or until thickened enough to coat spoon. Do not
   overcook.  Stir in vanilla.  Let cool for 3 minutes.
   (Sauce can be cooked completely and stored in airtight
   container for up to 4 weeks; reheat over medium heat
   before serving.)
   
   To serve, drizzle caramel sauce over pieces of pie.
   Makes 12 servings.
   
   **Please Note:  Choose a fruit-based mincemeat made
   without suet to layer with ice cream and caramel sauce
   in this festive dessert. Source: Cdn. Living Christmas
   Book. Typed in MMFormat by Cindy Hartlin Dec. 17, 1996.
  
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