Cashew Fudge Caramel Ice Cream Pie

1. 1

   Heat oven to 350*.

2. 2

   In food processor bowl with metal blade, combine the vanilla wafers and 1/2 cup of the cashews; process until finely ground.

3. 3

   Add butter; process just until crumbly.

4. 4

   Press mixture in bottom and up side of a 9 inch glass pie pan.

5. 5

   Bake at 350* for 10 to 12 minutes or until edges are light golden brown.

6. 6

   Refrigerate crust for 20 minutes or until completely cooled.

7. 7

   Spread 2 cups of the ice cream in cooled crust.

8. 8

   Spoon or drizzle 1/2 cup of the ice cream topping over ice cream.

9. 9

   Freeze about 30 minutes or until partially frozen.

10. 10

    Top pie with remaining 2 cups ice cream, spreading evenly.

11. 11

    Freeze at least 4 hours or until firm.

12. 12

    To serve, let pie stand at room temperatire for 15 minutes.

13. 13

    Cut into wedges; place on individual dessert plates.

14. 14

    Top with remaining ice cream topping and cashew halves.

15. 15

    Note: Recipe called for dulce de leche ice cream but any caramel flavored ice cream can be used.

* Per serving · 4 servings · Values may vary.

No additional tips available.