Ice-Cream Crunch Pie is a recipe that is made with ice cream, whipped cream, and a crunchy topping.
MAIN INGREDIENTS3/4 cButterscotch caramel fudge4 cIce cream, vanilla, softened-topping, at room temp-slightly6 oz Butter flavored crust Heat oven to 350 deg f.
Have ready a jelly roll pan.
Mix cashew mixtureingredients in a bowl until blended.
Spread in pan and bake for 15minutes.
Spoon 1/3 cup butter scotch topping into pie crust.
Gently spreadover bottom and up sides.
Stir 1 cup crunch mixture into the softened icecream.
Spoon into pie crust.
Mound slightly at center and out to sides.
Freeze one hour or until set.
Spread with remaining butterscotch topping,then sprinkle remeining crunch mix over top.
Cover with plastic lid andfreeze for 4 hours.
About 15 minutes before serving, remove lid and placein refrigerator.
Serves 8.
Each serving = 536 cal, 8 g pro, 72 g carbs, 26 g fat, 45 mg chol, 349 mgsodium.
Ingredients
Directions
MAIN INGREDIENTS3/4 cButterscotch caramel fudge4 cIce cream, vanilla, softened-topping, at room temp-slightly6 oz Butter flavored crust Heat oven to 350 deg f.
Have ready a jelly roll pan.
Mix cashew mixtureingredients in a bowl until blended.
Spread in pan and bake for 15minutes.
Spoon 1/3 cup butter scotch topping into pie crust.
Gently spreadover bottom and up sides.
Stir 1 cup crunch mixture into the softened icecream.
Spoon into pie crust.
Mound slightly at center and out to sides.
Freeze one hour or until set.
Spread with remaining butterscotch topping,then sprinkle remeining crunch mix over top.
Cover with plastic lid andfreeze for 4 hours.
About 15 minutes before serving, remove lid and placein refrigerator.
Serves 8.
Each serving = 536 cal, 8 g pro, 72 g carbs, 26 g fat, 45 mg chol, 349 mgsodium.
