Short And Sweet. Toffee Caramel Crunch Ice Cream Pie.

Toffee Caramel Crunch Ice Cream Pie
April-Fools-Day-Cartoon-Jokes6

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.

Toffee Caramel Crunch Ice Cream Pie
Toffee Caramel Crunch Ice Cream Pie

Ingredients:

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

Directions:

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.

Serves 8

Toffee Caramel Crunch Ice Cream Pie
Toffee Caramel Crunch Ice Cream Pie
Toffee Caramel Crunch Ice Cream Pie
Toffee Caramel Crunch Ice Cream Pie
Toffee Caramel Crunch Ice Cream Pie
Toffee Caramel Crunch Ice Cream Pie

Here’s a short song.

And a sweet song.

Check out Sean Armstrong on Bandcamp, where you can buy his music (all of which is supremely good).

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
This entry was posted in Ice Cream, Pie, Short And Sweet and tagged . Bookmark the permalink.

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