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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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If you like Butter Brickle ice cream, you'll love this delicious pie. The gingersnaps give it just the kick it needs! Ingredients:
1 1/4 cups crushed gingersnaps |
7 tablespoons butter, melted |
2 quarts vanilla ice cream, softened |
1 (12 ounce) package heath toffee pieces |
1/2 cup brown sugar |
1/2 cup whipping cream |
1/2 cup almonds, toasted brown |
1 teaspoon vanilla |
Directions:
1. Combine gingersnaps and 3 T of melted butter.
2. Press into 9 inch pie plate and freeze.
3. Combine ice cream and toffee bits.
4. Mold into crust and freeze.
5. For sauce, combine brown sugar, cream and 4 T butter.
6. Bring to a boil and stir.
7. Remove from heat.
8. Add almonds and vanilla.
9. Serve warm sauce over individual slices of pie.
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