Steps to Make Old English Toffee Ice Cream Recipe

Pumpkin Toffee Cream Pie

Spoon ice cream into wafer shell, sprinkling 1/2 cup of the chopped toffee between layers of ice cream.

Recipe Summary Pumpkin Toffee Cream Pie

This no-bake pie is rich, creamy, and sets up in about 1 hour. This makes quite a bit of filling, so you can make it in a 10-inch pie crust, or spoon the leftover in individual serving cups.

Ingredients | Old English Toffee Ice Cream Recipe

2 cups pumpkin puree

1 (1 ounce) package instant sugar-free butterscotch pudding mix

⅔ cup nonfat dry milk powder

⅓ cup water

1 cup frozen whipped topping, thawed

1 teaspoon pumpkin pie spice

2 tablespoons chopped pecans

2 tablespoons toffee baking bits

1 (9 inch) graham cracker crust

Directions

In a large bowl, whisk together the pumpkin, dry pudding mix, dry milk powder and water. Blend in 1/4 cup whipped topping and pumpkin pie spice.

Pour filling into pie crust, top with remaining whipped topping, sprinkle with pecans and toffee chips. Refrigerate for 1 hour.

Info | Old English Toffee Ice Cream Recipe

Servings: 8 Yield: 1 9-inch pie

TAG : Pumpkin Toffee Cream Pie

Fruits and Vegetables, Vegetables, Squash,

Images of Old English Toffee Ice Cream Recipe

Old English Toffee Ice Cream Recipe - In america, the term english toffee is generally used for toffee prepared with a coating of chocolate and almonds.