Here is a perfect dessert to go with those light summer meals that will be coming up soon.
Toffee Ice Cream Pie
1 qt. vailla ice cream, softened
1 Heath candy bar (1.4 oz.), crushed
1 chocolate crumb crust (8 in.)
1 cup (6 oz.) semisweet chocolate chips
¼ cup butter, cubed
1 cup powdered sugar
1 can (5 oz.) evaporated milk
1 tsp. vanilla extract
In a large bowl, combine ice-cream and crushed candy; spread into crust. Cover and freeze until firm.
In a small saucepan, melt chocolate chips and butter over medium-low heat. Add powdered sugar and evaporated milk; cook and stir for 4-5 minutes or until thickened. Remove from heat; stir in vanilla. Cut pie into slices and drizzle with sauce.
**Create a new sauce for the pie by using butterscotch or peanut butter chips instead of semi-sweet chocolate chips.
Send recipes or comments to Judge Esther Barger, 211 N. Temple, Diboll, TX 75941 or email to