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Home > Recipes > Saucy Brickle Ice Cream Pie

Saucy Brickle Ice Cream Pie Recipe

Saucy Brickle Ice Cream Pie
  • Beginner

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Pies x Beginner x HEATH Toffee Bits x
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Prep Time:
20 Minutes
Skill Level:
Beginner

Everybody's Rating:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • About 35 vanilla wafer cookies
  • About 1/2 gallon vanilla ice cream, slightly softened
  • 1 3/4 cups (10 oz. pkg.) HEATH Almond Toffee Bits or SKOR English Toffee Bits, divided
  • 1 cup sugar
  • 3/4 cup light cream or evaporated milk
  • 1/4 cup (1/2 stick) butter or margarine
  • 1/4 cup light corn syrup

Directions

1. Butter bottom and sides of 9-inch pie plate; line with vanilla wafers. Spoon half of ice cream into prepared pie plate. Sprinkle 3/4 cup toffee bits over ice cream. Spoon in remaining ice cream. Cover; freeze until firm, 4 to 6 hours.

2. Prepare sauce by combining sugar, light cream, butter and corn syrup in medium saucepan. Cook over low heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in remaining 1 cup toffee bits. Cool, stirring occasionally (sauce will thicken as it cools).

3. Serve wedges of pie with sauce. Cover; store leftover pie in freezer. Cover; store leftover sauce in refrigerator.

BRICKLE ICE CREAM SUNDAES: Place scoops of ice cream in individual dessert dishes; spoon toffee sauce over top. Garnish with whipped topping and toffee bits.

Makes 6 to 8 servings.

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