Cashew Fudge Caramel Ice Cream Pie

• 30 vanilla wafer cookies
• 34 cup cashew halves, and pieces
• 14 cup butter, melted
• 4 cups dulce de leche ice cream, softened (see note)
• 1 cup hot fudge topping

1. Heat oven to 350*.
2. In food processor bowl with metal blade, combine the vanilla wafers and 1/2 cup of the cashews; process until finely ground.
3. Add butter; process just until crumbly.
4. Press mixture in bottom and up side of a 9 inch glass pie pan.
5. Bake at 350* for 10 to 12 minutes or until edges are light golden brown.
6. Refrigerate crust for 20 minutes or until completely cooled.
7. Spread 2 cups of the ice cream in cooled crust.
8. Spoon or drizzle 1/2 cup of the ice cream topping over ice cream.
9. Freeze about 30 minutes or until partially frozen.
10. Top pie with remaining 2 cups ice cream, spreading evenly.
11. Freeze at least 4 hours or until firm.
12. To serve, let pie stand at room temperatire for 15 minutes.
13. Cut into wedges; place on individual dessert plates.
14. Top with remaining ice cream topping and cashew halves.
15. Note: Recipe called for dulce de leche ice cream but any caramel flavored ice cream can be used.

vanilla wafer cookies, cashew halves, butter, leche ice cream, topping

Taken from www.food.com/recipe/cashew-fudge-caramel-ice-cream-pie-164065 (may not work)