Butter Pecan Ice Cream Pie

• 2 cups butter pecan ice cream, softened
• 1 (9 ounce) graham cracker crust
• 3 (1 1/2 ounce) english toffee-flavored candy bars, crushed, divided
• 2 cups vanilla ice cream, softened
• caramel sauce

1. Spread butter pecan ice cream in crust; sprinkle with half of crushed candy bars.
2. Cover and freeze 1 hour.
3. Spread vanilla ice cream over top; sprinkle with remaining crushed candy bars.
4. Cover and freeze 4 hours or until pie is firm.
5. Serve with caramel sauce.

butter, graham cracker crust, vanilla ice cream, caramel sauce

Taken from www.food.com/recipe/butter-pecan-ice-cream-pie-208677 (may not work)