Vanilla ice cream pie served with a caramel topping and toffee bits.
INGREDIENTS (for 8 servings):
- 1/2 gallon vanilla ice cream, softened
- 1 (9 inch) prepared graham cracker crust
- 1 1/2 cups SKOR® English Toffee Bits
- 1 1/2 cups white sugar
- 1 cup evaporated milk
- 1/2 cup butter
- 1/4 cup light corn syrup
- 1 pinch salt
Spoon half of ice cream into prepared pie plate. Sprinkle 1/2 cup toffee bits over ice cream. Spoon in remaining ice cream. Cover; freeze until firm, 4 to 6 hours.
Prepare sauce by combining sugar, evaporated milk, butter, corn syrup and salt in medium saucepan. Cook over low heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in remaining 1 cup toffee bits. Cool, stirring occasionally.
Serve wedges of pie with sauce. Cover; store leftover pie in freezer. Cover; store leftover sauce in refrigerator. .