Caramel Toffee Ice Cream Pie
Can also substitute other candy bars (i.e. M&Ms, Milky Way, Snicker, Butterfinger etc.)
Ingredients
- 1-1/2 c. chocolate graham cracker crumbs (about 10 whole crackers)
- 2 Tbls. sugar
- 1 egg white, beaten
- 2-3 Tbls. butter, melted
- 4 c. vanilla ice cream (Breyers) or low-fat frozen vanilla yogurt, softened
- 2-3 English toffee bars (Heath), coarsely chopped
- 1/2 c. caramel ice cream topping, divided
Instructions
In a small bowl, combine cracker crumbs and sugar; stir in egg white and butter.
Press onto the bottom and up the sides of a 9 or 10-inch pie plate coated with cooking spray.
Bake at 375 degrees for 6-8 minutes or until set. Cool completely on a wire rack.
Spread 2-1/3 cups of frozen yogurt into the crust.
Sprinkle with half of the toffee bits; drizzle with half of the caramel topping.
Repeat with remaining yogurt, toffee and caramel.
Transfer to freezer to set up (about 1 hr). Then cover with non-stick foil, wrap entire pie tin in saran wrap and freeze for 8 hours, or overnight.
Remove from the freezer 15 minutes before serving.
NOTE: Serves 6-8. I love the Edy's slow churned frozen yogurt or Breyer's vanilla ice cream