CRUNCH MIXTURE
3/4 c Quick cook oats
1/4 c Flour
1/4 c Brown sugar
1 c Unsalted cashew nuts –
-chopped
4 tb Butter, melted
-MAIN INGREDIENTS-
3/4 c Butterscotch caramel fudge
-topping, at room temp
6 oz Butter flavored crust
4 c 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 1/3 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.
Yields
8 Servings