3/4 c Quick cook oats 1 c Unsalted cashew nuts –
1/4 c Flour -chopped
1/4 c Brown sugar 4 tb Butter, melted
3/4 c Butterscotch caramel fudge 4 c Ice cream, vanilla, softened
-topping, at room temp -slightly
6 oz Butter flavored crust
Heat oven to 350 deg f. Have ready a jelly roll pan. Mix cashew mixture
ingredients in a bowl until blended. Spread in pan and bake for 15
minutes. Spoon 1/3 cup butter scotch topping into pie crust. Gently spread
over bottom and up sides. Stir 1 cup crunch mixture into the softened ice
cream. Spoon into pie crust. Mound slightly at center and out to sides.
Freeze one hour or until set. Spread with remaining butterscotch topping,
then sprinkle remeining crunch mix over top. Cover with plastic lid and
freeze for 4 hours. About 15 minutes before serving, remove lid and place
in refrigerator. Serves 8.
Each serving = 536 cal, 8 g pro, 72 g carbs, 26 g fat, 45 mg chol, 349 mg