The best delicious Ice-cream Crunch Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Ice-cream Crunch Pie recipe today!
Hello my friends, this Ice-cream Crunch Pie recipe will not disappoint, I promise! Made with simple ingredients, our Ice-cream Crunch Pie is amazingly delicious, and addictive, everyone will be asking for more Ice-cream Crunch Pie.
What Makes This Ice-cream Crunch Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Ice-cream Crunch Pie.
Ready to make this Ice-cream Crunch Pie Recipe? Let’s do it!
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CRUNCH MIXTURE
3/4 c Quick cook oats 1 c Unsalted cashew nuts –
1/4 c Flour -chopped
1/4 c Brown sugar 4 tb Butter, melted
MAIN INGREDIENTS
3/4 c Butterscotch caramel fudge 4 c Ice cream, vanilla, softened
-topping, at room temp -slightly
6 oz Butter flavored crust
Heat oven to 350 deg f. Have ready a jelly roll pan. Mix cashew mixture
ingredients in a bowl until blended. Spread in pan and bake for 15
minutes. Spoon 1/3 cup butter scotch topping into pie crust. Gently spread
over bottom and up sides. Stir 1 cup crunch mixture into the softened ice
cream. Spoon into pie crust. Mound slightly at center and out to sides.
Freeze one hour or until set. Spread with remaining butterscotch topping,
then sprinkle remeining crunch mix over top. Cover with plastic lid and
freeze for 4 hours. About 15 minutes before serving, remove lid and place
in refrigerator. Serves 8.
Each serving = 536 cal, 8 g pro, 72 g carbs, 26 g fat, 45 mg chol, 349 mg
sodium.
Yields
8 servings
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