Caramel-Toffee-Ice Cream Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 1/2 cups chocolate graham cracker crumbs (about 10 sheets) |
2 tablespoons sugar |
2 tablespoons butter, melted |
1 large egg white |
cooking spray |
4 cups vanilla fat-free ice cream, divided |
2 (1.4-ounce) milk chocolate crisp butter toffee bars (such as hershey's skor), coarsely chopped and divided |
1/2 cup fat-free caramel sundae syrup, divided |
Directions:
1. Preheat oven to 375°.
2. Combine graham cracker crumbs, sugar, butter, and egg white in a large bowl; stir well. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 375° for 8 minutes; cool on a wire rack. Cover and freeze 30 minutes.
3. Place ice cream in refrigerator 30 minutes to soften. Spread 2 2/3 cups ice cream into crust, covering bottom. Sprinkle with half of toffee; drizzle with half of syrup. Spoon remaining 1 1/3 cups ice cream over syrup; sprinkle with remaining toffee bar; drizzle with remaining syrup.
4. Cover and freeze 6 hours or until firm. Place pie in refrigerator 20 minutes before serving to soften.
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