Butterscotch Sauced Ice Cream Pie With Butterfinger Candy Bars

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#81380

serves/makes:

ready in:
2-5 hrs

ingredients

1 box (3 5/8 ounce size) instant butterscotch pudding mix
1/4 cup water
1/2 cup light corn syrup
1/2 cup butter, melted, divided
4 Butterfinger candy bars (2.1 ounce size), crushed
21 graham crackers, finely rolled
1 quart vanilla ice cream
1 cup prepared whipped topping (for garnish)

directions

Blend pudding and water; stir in corn syrup and half of the butter; chill for 15 minutes.

Reserve 1/2 cup crushed Butterfinger candy bar for garnish. Combine graham cracker crumbs, remaining crushed candy bar and remaining butter. Press onto bottom and side of 9-inch pie plate; chill 10 minutes.

Pour 1/2 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.