MILKY WAY ICE CREAM PIE

CARAMEL SAUCE:
1/2 cup granulated sugar
1/2 cup heavy cream, heated

In a heavy skillet, over medium heat, cook sugar, shaking and swirling pan until crystals are completely melted and golden brown. Remove skillet from heat; slowly add heavy cream, stirring constantly. (Mixture will bubble and may sputter.) Over medium heat, stir sauce until smooth. Pour into heat-safe glass measuring cup; let stand until cool, stirring occasionally.

CRUST:
1 cup chocolate wafer crumbs
2 tbsp butter, melted
2 bars (1.76 oz size) Milky Way candy bars, cut-up

In a food processor, process wafer crumbs and candy just until candy is finely chopped. Add butter, process to mix. Press mixture into a 9-inch pie plate and refrigerate for 30 minutes.

FILLING:
1 pint chocolate ice cream
1 pint vanilla ice cream
2 Milky Way candy bars, diced.

Scoop ice cream into the pie shell, alternating flavors and drizzling layers with the caramel sauce. Freeze 3 hours or until solid.

Remove pie from freezer and allow allow to sit out 10 minutes.

Before serving, sprinkle with diced candy.

Yield: 8 servings
Per serving: 433 cal, 5 g protein, 59 g carbs, 22 g fat, 59 mg cholesterol, 204 mg sodium

File photo for  reference only.