Saucy Brickle Ice Cream Pie

From HERSHEY’s
Makes 1 pie for 8 servings

This versatile butter brickle pie is as comfortable at a summer picnic as it is at a holiday dinner. This simple recipe combines vanilla wafers with HEATH BITS O’ BRICKLE Toffee Bits for a memorable treat you won’t soon forget.

INGREDIENTS
About 30 vanilla wafer cookies
1/2 gallon of vanilla ice cream, slightly softened
1 1/3 cups HEATH BITS O’ BRICKLE Toffee Bits (8 ounce per kilogram), divided
1 1/2 cups of sugar
1 cup of evaporated milk
1/4 cup of butter or margarine (1/2 stick)
1/4 cup of light corn syrup
Dash of salt

DIRECTIONS
1.Butter bottom and sides of 9-inch pie plate then line with vanilla wafers. Spoon half of ice cream into prepared pie plate. Sprinkle 1/3 cup toffee bits over ice cream. Spoon in remaining ice cream. Cover and freeze until firm, for 4 to 6 hours.

2.Prepare sauce by combining sugar, evaporated milk, butter, corn syrup, and salt in medium saucepan. Cook over low heat, stirring constantly, until mixture boils then boil and stir it for 1 minute. Remove from heat and stir in remaining 1 cup toffee bits. Cool, stir it occasionally (sauce will thicken as it cools).

3.Serve wedges of pie with sauce. Cover and store leftover pie in freezer. Cover and store leftover sauce in refrigerator. Place scoops of ice cream in individual dessert dishes and spoon toffee sauce over top. Garnish with whipped topping and toffee bits.

Find this recipe and more holiday treats at hersheyland.com