Serves: 12
Total Calories: 272
1. In small heavy saucepan stir together brown sugar and cream. Cook and stir over medium heat until mixture boils. Boil, stirring occasionally, about 5 minutes or until mixture is reduced to 1/2 cup. Stir in sweetened condensed milk, 2 teaspoons margarine or butter and vanilla*.
2. In small bowl toss together cookie crumbs and 1/3 cup margarine or butter. Press onto bottom of 9-inch springform pan. Arrange whole cookies around sides of pan.
3. Alternately spoon ice cream and sauce into crust. Sprinkle with pecans. Freeze at least 4 hours or until firm.
4. Remove sides of pan. Let stand at room temperature for 10 minutes before cutting. Garnish as desired. Store in freezer.
*NOTE: If desired, substitute 3/4 cup butterscotch ice cream topping for the brown sugar, whipping, cream, sweetened condensed milk, 2 teaspoons margarine and vanilla.
This Butterscotch Ice Cream Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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