Baking Banquet: TOFFEE CHIP & BUTTER PECAN ICE CREAM PIE

Ingredients:

1 (16 oz. ) package ginger snaps

½ cup Butter, melted

1 (1.5 Quart) Butter Pecan Ice Cream softened

1(1.5 Quart) Breyers Heath Blast Ice Cream, softened

Caramel syrup for garnish

Tofee Chips, for garnish

Whipping cream for garnish

Directions:

Make ginger snap dust for crust by placing 1 gingersnap at a time in a food processor. Pour gingersnap dust into a large springform pan. Pour melted butter into pan and mix gingersnap dust into the butter. With a fork, press the mixture down on the bottom of the pan forming the crust. Place springform pan in the freezer.

Pour softened butter pecan ice cream into a large mixing bowl .Mix with a mixer . Remove pan from freezer and spread butter pecan ice cream over crust. Place in the freezer.

Pour Heath Toffee Blast Ice Cream into a large mixing bowl. Add about ¼ cup toffee bits. Mix with a mixer. Remove pie from freezer . Spread Toffee ice cream on top of Butter Pecan layer. Sprinkle Toffee Bits on top of Pie.

Place in freezer . Place in the freezer and freeze overnight.

Carefully remove from freezer and using a knife dipped in hot water, scrape it along the sides of the springform pan and remove the sides of the pan.

Serve with Caramel Sauce and Whipping Cream.