Turtle Ice Cream Pie

Bon Appetite magazine has been a favorite of mine for years. In the February 2009 edition, there is a recipe for Turtle Ice Cream Pie. Yum! The only problem is that you need half of a day to make it. My recipe below is just as delicious, but takes minutes to prepare.

Turtle Ice Cream Pie
1-9" ready made graham cracker pie crust
1 pint (2 cups) Butter Pecan ice cream, softened
1 pint (2 cups) Vanilla ice cream, softened
1 jar Mrs. Richardson's Butterscotch Caramel ice cream topping
1 jar Mrs. Richardson's Hot Fudge ice cream topping
1 cup Pecans, chopped

Freeze graham cracker pie crust until frozen. Remove pie crust from freezer. Layer 1/4 cup Hot Fudge topping on bottom of pie crust. Layer 1 cup Butter Pecan ice cream and then 1/4 cup Butterscotch Caramel topping. Repeat one time. Layer 1 cup Vanilla ice cream and 1/4 cup Butterscotch Caramel topping. Repeat one time. Spread remaining Hot Fudge on top of pie. Add chopped pecans. Drizzle with remaining Butterscotch Caramel topping on top of pecans.

Refreeze pie until ready to eat. Let soften on counter 10 minutes before slicing. Eat. Enjoy.



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