Pie, Quiche and Tart Recipes
Ice Cream Pie Recipes
Butter Crunch Ice Cream Pie
12 pieces Schwan's chocolate chip cookie dough, thawed *
4 cups Schwan's Premium Butter Crunch Ice Cream, softened
1/2 cup milk chocolate toffee bits**
1 cup caramel topping
1 (8 ounce) container frozen whipped topping, slightly thawed
2 tablespoons Amaretto or almond flavoring, optional
Press thawed cookie dough into a 9-inch pie tin. Bake at 375 degrees F for
12-14 minutes or until golden brown and crisp. Let cool 5 minutes.
Press ice cream into crust; sprinkle with 1/2 of the toffee bits and pour
caramel topping over toffee bits. Freeze 10 minutes.
In small bowl, mix whipped topping and flavoring; spread over pie. Sprinkle
with remaining toffee bits. Freeze for 2 hours, or until firm. Let stand 10-15
minutes at room temperature before cutting. Freeze leftovers.
* A prepared Graham cracker pie crust can be substituted for cookie dough
crust.
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