Here’s a pie to die for and that is no April Fool’s joke.
All you need is 5 minutes to make this fantastic make ahead dessert.
Just pile some Heath Bar Crunch ice cream into a graham cracker crust. Top with caramel, Amaretto laced whipped topping and a sprinkling of additional chopped toffee bars for extra crunch.
1 prepared graham cracker pie crust
4 cups toffee bar crunch ice cream, softened
1 (1.4 oz) Heath Bar or Skor Bar, crushed
1 cup caramel topping
1 (8 oz) container frozen whipped topping, thawed
2 Tbs Amaretto liqueur
1. Press ice cream into crust. Pour caramel topping over ice cream. Freeze for 10 minutes.
2. In a small bowl, mix whipped topping and Amaretto. Spread over pie. Sprinkle with crushed toffee.
3. Freeze pie for 2 hours or until firm. Let stand 10-15 minutes at room temperature before cutting. Freeze leftovers.
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And a sweet song.
Check out Sean Armstrong on Bandcamp, where you can buy his music (all of which is supremely good).