Caramel-Toffee-Ice Cream Pie
- 1 1/2 cups chocolate graham cracker crumbs (about 10 sheets)
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 1 large egg white
- Cooking spray
- 4 cups vanilla fat-free ice cream, divided
- 2 (1.4-ounce) milk chocolate crisp butter toffee bars (such as Hershey's Skor), coarsely chopped and divided
- 1/2 cup fat-free caramel sundae syrup, divided
- Preheat oven to 375u0b0.
- Combine graham cracker crumbs, sugar, butter, and egg white in a large bowl; stir well. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 375u0b0 for 8 minutes; cool on a wire rack. Cover and freeze 30 minutes.
- Place ice cream in refrigerator 30 minutes to soften. Spread 2 2/3 cups ice cream into crust, covering bottom. Sprinkle with half of toffee; drizzle with half of syrup. Spoon remaining 1 1/3 cups ice cream over syrup; sprinkle with remaining toffee bar; drizzle with remaining syrup.
- Cover and freeze 6 hours or until firm. Place pie in refrigerator 20 minutes before serving to soften.
graham cracker crumbs, sugar, butter, egg white, cooking spray, vanilla fat, milk chocolate crisp butter, caramel sundae syrup
Taken from www.myrecipes.com/recipe/caramel-toffee-ice-cream-pie (may not work)