Recipe for Butterscotch Ice Cream Pie
Ice Cream Pies


    Butterscotch Ice Cream Pie

    1 (3 5/8 ounce) box instant butterscotch pudding
    1/4 cup water
    1/2 cup butter, melted
    4 (2.1 ounce) Butterfinger candy bars, crushed
    21 graham crackers, finely rolled (1 1/2 cup)
    1 quart vanilla ice cream
    1 cup prepared whipped topping (for garnish)
    1/2 cup light corn syrup

    Blend pudding and 1/4 cup water; stir in corn syrup and 2 tablespoons of the butter; chill for 15 minutes.

    Reserve 1/2 cup crushed Butterfinger candy bar for garnish. Combine graham cracker crumbs, remaining crushed candy bar and butter. Press onto bottom and side of 9-inch pie plate; chill 10 minutes.

    Pour 1/2 cup butterscotch sauce over bottom of prepared crust. Scoop ice cream into balls; arrange over sauce. Drizzle with remaining sauce. Sprinkle with remaining candy bar. Freeze until firm, about 4 hours. Let stand at room temperature 10 minutes before serving; garnish with whipped topping if desired.

    Makes 8 servings.