Caramel Toffee Ice Cream Pie

Ingredients:

Graham cracker crust (See recipe for Key Lime Pie)

2 tablespoons sugar

1 egg white, beaten

2 tablespoons butter, melted

4 cups vanilla ice cream, soften, divided

2 English toffee candy bars (1.4oz each), coarsely chopped, divided

1/2 cup caramel ice cream topping, divided

Directions:

Brush crust with egg white and then put in oven for 5 minutes at 350F.

Spread 2 2/3 cups of ice cream into the crust.

Sprinkle with half of the toffee bits; drizzle with half caramel.

Repeat layers.

Cover and freeze for 8 hours or overnight.

Remove from freezer 15 minutes before serving.

Approximately 8 servings.

This is a super heavy and rich desert - but oh so good! It's also very convenient as you can make it the day before.

You may also reduce the recipe ingredients (for date night) and do 2 smaller pies.