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Ice Cream Pie with Butterscotch





1 cup graham cracker crumbs
½ cup walnuts
finely chopped
¼ cup butter
or margarine, melted
1 pint coffee ice cream
1 pint vanilla ice cream
Butterscotch sauce
3 tablespoons butter
or margarine
1 cup brown sugar
firmly packed
½ cup light cream (half&half)
1 cup walnuts
chopped, toasted
1 teaspoon vanilla extract


Combine graham cracker crumbs, walnuts, and butter, mixing well; press firmly into a buttered 9-inch pieplate.

Bake at 375℉ (190℃) for 8 to 10 minutes; cool.

Spoon coffee ice cream into cooled crust, and spread evenly; freeze until almost firm.

Spread vanilla ice cream over coffee layer and freeze until firm.

To serve, slice and top with warm butterscotch sauce.

Sauce: Melt butter in a heavy saucepan over low heat; add brown sugar, and cook 5 to 8 minutes, stirring constantly.

Remove from heat and gradually stir in half-and-half.

Cook 1 minute, and remove from heat. Stir.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 103g (3.6 oz)
Amount per Serving
Calories 57484% of calories from fat
 % Daily Value *
Total Fat 54g 83%
Saturated Fat 18g 89%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 216mg 9%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 14%
Sugars g
Protein 27g
Vitamin A 16% Vitamin C 2%
Calcium 9% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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