Ice-Cream Crunch Pie

Recipe Ingredients

		Crunch Mixture
3/4 cup	46g / 1.6oz	Quick cook oats
1/4 cup	15g / 0.5oz	Flour
1/4 cup	40g / 1.4oz	Brown sugar
1 cup	146g / 5.1oz	Unsalted cashew nuts - - chopped
4 tablespoons	60ml	Butter - melted
		Main Ingredients
3/4 cup	148g / 5.2oz	Butterscotch caramel fudge - topping, at room tem
6 oz	170g	Butter flavored crust
4 cups	948ml	Ice cream - vanilla, softened

Recipe Instructions

Heat oven to 350F.

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 remaining crunch mix over top. Cover with plastic lid and freeze for 4 hours.

About 15 minutes before serving, remove lid and place in refrigerator.

Source:
Weight Watchers Magazine, August 1996

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.