Serves: 8
Total Calories: 579
1. Spread half of ice cream in crust. Sprinkle with half of butter brickle. Lightly press into ice cream.
2. Spread remaining ice cream over chips. Freeze at least 3 hours or until firm.
3. In small saucepan combine sugar, milk, margarine or butter and corn syrup. Cook, uncovered, over medium heat until boiling. Boil for 1 minute. Remove from heat. Stir in remaining butter brickle. Cool for 1 hour, stirring occasionally. Refrigerate.
4. Let pie stand at room temperature for 15 minutes. Cut into wedges. Spoon sauce over wedges. Refrigerate any remaining sauce for ice cream topping. Store pie in freezer.
This Almond Toffee Ice Cream Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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