Butterscotch Ice Cream Pie


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


  1. Blend pudding and 1/4 cup water; stir in corn syrup and 2 tablespoons of the butter; chill for 15 minutes.
  2. Reserve 1/2 cup crushed Butterfinger candy bar for garnish.
  3. Combine Graham cracker crumbs, remaining crushed candy bar and butter. Press onto bottom and side of 9-inch pie plate; chill 10 minutes.
  4. 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.
  5. Freeze until firm, about 4 hours.
  6. Let stand at room temperature 10 minutes before serving; garnish with whipped topping if desired.

Makes 8 servings.

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