1/2 cup margarine
2 cups white sugar
1 egg
3 tablespoons milk
1 1/2 cups milk chocolate chips
1 cup vanilla extract
1/2 cup margarine, melted
1 (9 inch) prepared pie crust
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
3 tablespoons butter
1/2 teaspoon vanilla extract
1 cup white sugar
1/2 cup milk
1 cup chopped pecans
1 cup heavy whipping cream
1 cup sliced nuts
2 tablespoons butter, softened
1/2 cup vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cookie sheet pans.
In a saucepan, heat margarine over medium heat. Stir in sugar, egg and milk. Warm, stirring constantly, until mixture comes to a swift boil. Remove from heat. Stir in chocolate chips and vanilla extract. Stir well. Pour into prepared pans.
Bake in the preheated oven for 45 minutes, or until golden. Cool for 5 minutes, then turn out onto a wire rack and cool completely. Remove puffed ice cream and reserve cream cheese and pecans. Sprinkle cream cheese mixture over ice cream in pan. Pipe the vanilla frosting around the edge of the cake. Place top on cake and let cool completely before frosting with whipped cream. Remove from pans and chill overnight.
In a large bowl, beat cream cheese, cream cheese mixture, butter, butter and vanilla until smooth. Beat whipped cream into reserved cream cheese mixture until stiff. Fold into cooled ice cream. Shape mixture into a cone shape and frost at the edges and sides.