Recipe for cooking butterscotch ice cream pie

Desserts to Go with Coffee and Tea :: Ice Cream, Sherbet, Sorbets, etc.

Butterscotch Ice Cream Pie

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

Blend pudding and 1/4 c. water; stir in corn syrup and 2 Tbsp. of the butter; chill for 15 mins..

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

Pour 1/2 c. 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 mins. before serving; garnish with whipped topping if desired.

Makes approximately 8 servings.