Heath Bar Ice Cream Pie

• 1 container (15 Oz. Container) Hershey's Double Chocolate Sundae Syrup (You Won't Need The Whole Container)
• 1 whole Graham Cracker Or Oreo Cookie Pie Crust
• 1-1/2 bag (8 Oz. Bag) Heath Milk Chocolate Toffee Bits, Plus More To Sprinkle On Top
• 1/2 gallons Vanilla Or Coffee Ice Cream
• 1 can (15 0z. Can) Light Cream Whipped Cream

1. 1. Pour a thick layer of double chocolate sundae syrup on the bottom of the pie crust and place in the freezer.
2. 2. Remove from the freezer and let ice cream warm until you can mix in the Heath Bar milk chocolate toffee bits.
3. 3. Spoon this mixture into the pie crust and place in the freezer again.
4. 4. After chilling for 30 minutes, add another thick layer of chocolate syrup on top of the ice cream.
5. 5. Once ice cream is set (about 1-1/2 hours), using the tip of the whipped cream can or a star tip with a pastry bag full of whipped cream, cover the top of the pie with whipped cream.
6. 6. If desired, sprinkle more Heath Bar bits on top of the pie.

chocolate, graham cracker or oreo cookie pie crust, milk chocolate toffee, vanilla or coffee, cream

Taken from tastykitchen.com/recipes/desserts/heath-bar-ice-cream-pie/ (may not work)