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Butterscotch Ice Cream Pie Recipe

Candy Bar

Rating:

1 (3 5/8 ounce) box instant butterscotch pudding
¼ cup water
½ cup butter, melted
4 (2.1 ounce) Butterfinger candy bars, crushed
21 graham crackers, finely rolled (1 ½ cup)
1 quart vanilla ice cream
1 cup prepared whipped topping (for garnish)
½ cup light corn syrup

Blend pudding and ¼ cup water; stir in corn syrup and 2 tablespoons of the butter; chill for 15 minutes.

Reserve ½ cup crushed Butterfinger candy bar for garnish. Combine graham cracker crumbs, remaining crushed candy bar and butter. Press onto bottom and side of 9-inch pie plate; chill 10 minutes.

Pour ½ cup 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 minutes before serving; garnish with whipped topping if desired.

Makes 8 servings.