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Preparation
time: 15 minutes
Total time: 30 minutes + freezing
Serving size: Makes 12 servings.
Ingredients
12
pieces SCHWAN'SŪ Chocolate Chip Cookie Dough (#644), thawed
4 cups SCHWAN'SŪ Premium Butter Crunch Ice Cream (#112), softened
1/2 cup milk chocolate toffee bits
1 cup caramel topping
1 8 oz. container frozen whipped topping, slightly thawed
2 Tbsp. Amaretto or almond flavoring, optional
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Steps
Press
thawed cookie dough into a 9" pie time.
Bake at 375° F. for 12-14 minutes or until golden brown and crisp.
Let cool for 5 minutes.
Press ice cream into crust; sprinkle with 1/2 of the toffee bits and
pour caramel topping over toffee bits.
Freeze for 10 minutes.
In small bowl, mix whipped topping and flavoring; spread over pie.
Sprinkle with remaining toffee bits.
Freeze for 2 hours, or until firm.
Let stand 10-15 minutes at room temperature before cutting.
Freeze leftovers.
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