Shelly's Recipe

CARAMEL TOFFEE ICE CREAM PIE

Category: Pies - Frozen

1-1/2 cups chocolate graham cracker crumbs (about 8 whole crackers)
2 tablespoons sugar
1 egg white, beaten
2 tablespoons butter, melted
4 cups fat-free vanilla frozen yogurt, softened, divided
2 English toffee candy bars (1.4 ounces each), coarsely chopped, divided
1/2 cup caramel ice cream topping, divided


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-in. pie plate coated with cooking spray. Bake at 375° for 6-8 minutes or until set. Cool completely on a wire rack.

Spread 2-2/3 cups of frozen yogurt into the crust. Sprinkle with half of the toffee bits; drizzle with half of caramel. Repeat layers. Cover and freeze for 8 hours or overnight. Remove from the freezer 15 minutes before serving.