Butterscotch Ice Cream Pie

Yield: 8 servings

Ingredients

• 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 (garnish)
• 1/2 cup light corn syrup

Instructions

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.
4. Press onto bottom and side of 9-inch pie plate; chill 10 minutes.
5. Pour 1/2 cup butterscotch sauce over bottom of prepared crust.
6. Scoop ice cream into balls; arrange over sauce.
7. Drizzle with remaining sauce.
8. Sprinkle with remaining candy bar.
9. Freeze until firm, about 4 hours.
10. Let stand at room temperature 10 minutes before serving; garnish with whipped topping if desired.