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Receta Ice Cream Crunch Pie
by Global Cookbook

Ice Cream Crunch Pie
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  Raciónes: 8

Ingredientes

  • 3/4 c. Quick cook oats
  • 1/4 c. Flour
  • 1/4 c. Brown sugar
  • 1 c. Unsalted cashew nuts - minced
  • 4 Tbsp. Butter, melted
  • 3/4 c. Butterscotch caramel fudge topping, at room temp
  • 6 ounce Butter flavored crust
  • 4 c. Ice cream, vanilla, softened slightly

Direcciones

  1. Heat oven to 350 deg f. Have ready a jelly roll pan. Mix cashew mix ingredients in a bowl till blended. Spread in pan and bake for 15 min.
  2. Spoon 1/3 c. butter scotch topping into pie crust. Gently spread over bottom and up sides. Stir 1 c. crunch mix into the softened ice cream.
  3. Spoon into pie crust. Mound slightly at center and out to sides. Freeze one hour or possibly till set. Spread with remaining butterscotch topping, then sprinkle remeining crunch mix over top. Cover with plastic lid and freeze for 4 hrs. About 15 min before serving, remove lid and place in refrigerator.
  4. Serves 8.