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Ice Cream Pie with Butterscotch

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Ingredients

1 cup graham cracker crumbs
1/2 cup walnuts finely chopped
1/4 cup butter or margarine, melted
1 pint coffee ice cream softened
1 pint vanilla ice cream softened
Butterscotch sauce
3 tablespoons butter or margarine
1 cup brown sugar firmly packed
1/2 cup cream, half and half
1 c Walnuts; choppe walnuts chopped, toasted
1 teaspoon vanilla extract

Directions

Combine graham cracker crumbs, walnuts, and butter, mixing well; press firmly into a buttered 9-inch pieplate.

Bake at 375 degrees for 8 to 10 minutes; cool.

Spoon coffee ice cream into cooled crust, and spread evenly; freeze until almost firm.

Spread vanilla ice cream over coffee layer and freeze until firm.

To serve, slice and top with warm butterscotch sauce.

Sauce: Melt butter in a heavy saucepan over low heat; add brown sugar, and cook 5 to 8 minutes, stirring constantly.

Remove from heat and gradually stir in half-and-half.

Cook 1 minute, and remove from heat. Stir.

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****

Aloo Dam

I loved this recipe. It goes sensationally with several other Indian recipes, all set up together on a sampler plate. Four and a half stars.