Toffee Caramel Ice Cream Pie 23 Jul 14









Toffee Caramel Ice Cream Pie

1-1/2 cups chocolate graham cracker crumbs

2 tablespoons sugar

1 egg white, beaten

2 tablespoons butter, melted

4 cups fat-free vanilla frozen yogurt, softened

2 English toffee candy bars, chopped

1/2 cup caramel ice cream topping

In a small bowl, combine cracker crumbs and sugar; stir in egg white and butter. Press onto the bottom and up the sides of a 9 inch pie plate coated with cooking spray. Bake at 375 degrees for 6-8 minutes. Cool completely on a wire rack. Spread 2-2/3 cups frozen yogurt into the crust. Sprinkle with half of toffee bits; drizzle with half of caramel. Repeat with remaining yogurt, toffee and caramel. Cover and freeze for 8 hours or overnight. Remove from freezer 15 minutes before serving.