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

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

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!