Butter Toffee Ice Cream Pie

Butter Toffee Ice Cream Pie
Photo by James Carrier


  • 1 prepared 9-inch graham cracker crust (9 oz.)
  • ¾ cup toffee peanuts
  • ½ gallon butter pecan or vanilla ice cream
  • 1 jar (12 oz.) butterscotch topping

1. Coarsely chop peanuts. Soften ice cream in carton in a microwave oven on medium power (50%) at 5-second intervals, 15 to 25 seconds. 2. Spread half the ice cream into crust, packing firmly. Sprinkle half the peanuts over ice cream. Drizzle about half the butterscotch topping over peanuts. Spre...

View full recipe at My Recipes


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