BUTTERSCOTCH ICE CREAM PIE

Butterscotch Ice Cream Pie image

Number Of Ingredients 10

1/2 cup firmly packed brown sugar
1/2 cup whipping cream
1/4 cup sweetened condensed milk
2 teaspoons margarine or butter
1/4 teaspoon vanilla extract
1 1/3 cups Keebler® golden vanilla wafers, finely crushed (about 34 cookies)
1/3 cup margarine or butter, melted
18 Keebler® golden vanilla wafers
6 cups vanilla ice cream, slightly softened
1/4 cup coarsely chopped pecan

Steps:

1. In small heavy saucepan stir together brown sugar and cream. Cook and stir over medium heat until mixture boils. Boil, stirring occasionally, about 5 minutes or until mixture is reduced to 1/2 cup. Stir in sweetened condensed milk, 2 teaspoons margarine or butter and vanilla*. 2. In small bowl toss together cookie crumbs and 1/3 cup margarine or butter. Press onto bottom of 9-inch springform pan. Arrange whole cookies around sides of pan.3. Alternately spoon ice cream and sauce into crust. Sprinkle with pecans. Freeze at least 4 hours or until firm. 4. Remove sides of pan. Let stand at room temperature for 10 minutes before cutting. Garnish as desired. Store in freezer.*NOTE: If desired, substitute 3/4 cup butterscotch ice cream topping for the brown sugar, whipping, cream, sweetened condensed milk, 2 teaspoons margarine and vanilla.

Nutrition Facts : Nutritional Facts Serves