|¾ cup||Quick cook oats|
|¼ cup||Brown sugar|
|¾ cup||Butterscotch caramel fudge topping, at room temp|
|6 ounces||Butter flavored crust|
|1 cup||Unsalted cashew nuts - chopped|
|4 tablespoons||Butter, melted|
|4 cups||Ice cream, vanilla, softened slightly|
Heat oven to 350 deg f. Have ready a jelly roll pan. Mix cashew mixture ingredients in a bowl until blended. Spread in pan and bake for 15 minutes. Spoon ⅓ cup butter scotch topping into pie crust. Gently spread over bottom and up sides. Stir 1 cup crunch mixture into the softened ice cream. Spoon into pie crust. Mound slightly at center and out to sides.
Freeze one hour or until set. Spread with remaining butterscotch topping, then sprinkle remeining crunch mix over top. Cover with plastic lid and freeze for 4 hours. About 15 minutes before serving, remove lid and place in refrigerator. Serves 8.
Each serving = 536 cal, 8 g pro, 72 g carbs, 26 g fat, 45 mg chol, 349 mg sodium.
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