Pralines Graham'n Cream Pie

• CRUST:
• 27 HoneyMaid Graham Wafers, (reserve 10)
• 1/4 cup granulated sugar
• 1/3 cup butter or margarine, melted
• PRALINE:
• 1 cup granulated sugar
• 3 Tbsp. water
• 1 1/2 cups pecan halves
• FILLING:
• 6 cups vanilla ice cream, divided
• 2 cups Cool Whip Whipped Topping

1. CRUST:
2. FINELY crush 17 graham wafers and combine with sugar and butter.
3. Press evenly over the bottom and sides of 9" (23cm/1L) pie plate.
4. Bake at 350F (180C) for 8 minutes.
5. Cool.
6. PRALINES:
7. COMBINE sugar with water in a heavy saucepan.
8. Heat over medium heat, stir to dissolve sugar.
9. Bring to a boil but do not stir until sugar becomes a light golden reddy brown colour.
10. Be sure not to burn the sugar or yourself.
11. Immediately stir in pecan halves, coating them completely and place on an oiled cookie sheet.
12. Be careful not to touch the mixture as it is very hot.
13. Cool until hardened.
14. Break into pieces and then coarsley crush in food processor.
15. Reserve 2 Tbsp (30mL) of this praline mixture for garnish.
16. FILLING:
17. FOLD crushed praline mixture into 4 cups (1L) softened ice cream.
18. Carefully spread into pie shell.
19. Top with 6 coarsley broken graham wafers and freeze until firm.
20. Top with remaining 2 cups (500mL) ice cream, return to freezer and freeze until firm.
21. GARNISH with additional wafers, whipped topping, reserved praline mixture and cherries.

wafers, granulated sugar, butter, sugar, water, pecan halves, vanilla ice cream, topping

Taken from www.kraftrecipes.com/recipes/pralines-grahamn-cream-pie-83552.aspx (may not work)