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Caramel-Toffee-Ice Cream Pie

Yield 10 servings (serving size: 1 slice)

Ingredients

  • 1 1/2 cups chocolate graham cracker crumbs (about 10 sheets)
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 1 large egg white
  • Cooking spray
  • 4 cups vanilla fat-free ice cream, divided
  • 2 (1.4-ounce) milk chocolate crisp butter toffee bars (such as Hershey's Skor), coarsely chopped and divided
  • 1/2 cup fat-free caramel sundae syrup, divided

Nutrition Information

  • calories 279
  • fat 7.8 g
  • satfat 3.7 g
  • protein 4.7 g
  • carbohydrate 47.7 g
  • cholesterol 10 mg
  • iron 0.1 mg
  • sodium 192 mg
  • caloriesfromfat 25 %
  • fiber 0.1 g
  • calcium 83 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine graham cracker crumbs, sugar, butter, and egg white in a large bowl; stir well. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 375° for 8 minutes; cool on a wire rack. Cover and freeze 30 minutes.

  3. Place ice cream in refrigerator 30 minutes to soften. Spread 2 2/3 cups ice cream into crust, covering bottom. Sprinkle with half of toffee; drizzle with half of syrup. Spoon remaining 1 1/3 cups ice cream over syrup; sprinkle with remaining toffee bar; drizzle with remaining syrup.

  4. Cover and freeze 6 hours or until firm. Place pie in refrigerator 20 minutes before serving to soften.

Oxmoor House Healthy Eating Collection