Print Recipe

Butter Crunch Ice Cream Pie

Ingredients

  • 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

Instructions

  1. Press thawed cookie dough into a 9-inch pie tin.
  2. Bake at 375 degrees F for 12-14 minutes or until golden brown and crisp.
  3. Let cool 5 minutes.
  4. Press ice cream into crust; sprinkle with 1/2 of the toffee bits and pour caramel topping over toffee bits.
  5. Freeze 10 minutes.
  6. In small bowl, mix whipped topping and flavoring; spread over pie.
  7. Sprinkle with remaining toffee bits.
  8. Freeze for 2 hours, or until firm.
  9. Let stand 10-15 minutes at room temperature before cutting.
  10. Freeze leftovers.

* A prepared Graham cracker pie crust can be substituted for cookie dough crust.


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