Serves: 8
Total Calories: 493
1. Spread chocolate ice cream in crust. Sprinkle 1 cup of almond brickle on top. Lightly press into ice cream.
2. Gently spread vanilla ice cream over brickle. Freeze at least 3 hours or until firm.
3. In small saucepan combine sugar, milk, margarine or butter, corn syrup and salt. Cook, uncovered, over low heat until boiling. Boil for 1 minute. Remove from heat. Stir in remaining almond brickle. Cool for 1 hour, stirring occasionally. Refrigerate.
4. Let pie stand at room temperature for 15 minutes. Cut into wedges. Stir sauce. Spoon over pie pieces. Cover and refrigerate any remaining sauce for ice cream topping. Store pie in freezer.
This Almond Brickle Ice Cream Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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