Title: Ice-Cream Crunch Pie
Categories: Pie Dessert
Yield: 8 Servings
| CRUNCH MIXTURE |
| 3/4 | c | Quick cook oats |
| 1/4 | c | Flour |
| 1/4 | c | Brown sugar |
| 1 | c | Unsalted cashew nuts - chopped |
| 4 | tb | Butter, melted |
| MAIN INGREDIENTS |
| 3/4 | c | Butterscotch caramel fudge topping, at room temp |
| 6 | oz | Butter flavored crust |
| 4 | c | Ice cream, vanilla, softened slightly |
Heat oven to 350 deg f. Have ready a jelly roll pan. Mix cashew mixture
ingredients in a bowl until blended. Spread in pan and bake for 15 minutes.
Spoon 1/3 cup butter scotch topping into pie crust. Gently spread over
bottom and up sides. Stir 1 cup crunch mixture into the softened ice cream.
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 and freeze
for 4 hours. About 15 minutes before serving, remove lid and place in
refrigerator. Serves 8. Each serving = 536 cal, 8 g pro, 72 g carbs, 26 g
fat, 45 mg chol, 349 mg sodium.