Cedar Crest Pumpkin Custard Ice Cream Pie
Ingredients:
3 English toffee bars (1.4 ounces each), crushed, divided
3 cups Cedar Crest Vanilla Custard, softened, divided
1 graham cracker crust, (9 inches)
½ cup canned pumpkin
2 tablespoons sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Directions:
Combine 2/3 of the crushed candy bars and 1 pint (2 cups) Cedar Crest vanilla frozen custard. Spoon into crust; freeze for 1 hour or until firm. In a bowl, combine the pumpkin, sugar, cinnamon, nutmeg and remaining 1 cup Cedar Crest frozen vanilla custard. Spoon over ice cream layer in crust. Sprinkle with remaining crushed candy bars. Cover and freeze for 8 hours or over night. Remove from the freezer 10-15 minutes before serving. Top with a dollop of whipped cream and sprinkle with crushed toffee bars.
Ingredients:
3 English toffee bars (1.4 ounces each), crushed, divided
3 cups Cedar Crest Vanilla Custard, softened, divided
1 graham cracker crust, (9 inches)
½ cup canned pumpkin
2 tablespoons sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Directions:
Combine 2/3 of the crushed candy bars and 1 pint (2 cups) Cedar Crest vanilla frozen custard. Spoon into crust; freeze for 1 hour or until firm. In a bowl, combine the pumpkin, sugar, cinnamon, nutmeg and remaining 1 cup Cedar Crest frozen vanilla custard. Spoon over ice cream layer in crust. Sprinkle with remaining crushed candy bars. Cover and freeze for 8 hours or over night. Remove from the freezer 10-15 minutes before serving. Top with a dollop of whipped cream and sprinkle with crushed toffee bars.
Makes 8 servings.