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Add a photoServings: 8
Ingredients
- 3/4 c. Quick cook oats
- 1/4 c. Flour
- 1/4 c. Brown sugar
- 1 c. Unsalted cashew nuts - minced
- 4 Tbsp. Butter, melted
- 3/4 c. Butterscotch caramel fudge topping, at room temp
- 6 ounce Butter flavored crust
- 4 c. Ice cream, vanilla, softened slightly
Directions
- Heat oven to 350 deg f. Have ready a jelly roll pan. Mix cashew mix ingredients in a bowl till blended. Spread in pan and bake for 15 min.
- Spoon 1/3 c. butter scotch topping into pie crust. Gently spread over bottom and up sides. Stir 1 c. crunch mix into the softened ice cream.
- Spoon into pie crust. Mound slightly at center and out to sides. Freeze one hour or possibly till set. Spread with remaining butterscotch topping, then sprinkle remeining crunch mix over top. Cover with plastic lid and freeze for 4 hrs. About 15 min before serving, remove lid and place in refrigerator.
- Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 8 servings | |
| Calories 494 | |
| Calories from Fat 337 | 68% |
| Total Fat 38.57g | 48% |
| Saturated Fat 20.69g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 329mg | 14% |
| Potassium 264mg | 8% |
| Total Carbs 33.54g | 9% |
| Dietary Fiber 1.5g | 5% |
| Sugars 21.62g | 14% |
| Protein 6.14g | 10% |
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