| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3/4 Tasse | Quick cook oats |
| 1/4 Tasse | flour |
| 1/4 Tasse | brown sugar chopped |
| 4 Esslöffel | Butter melted |
| 3/4 Tasse | Butterscotch caramel fudge topping, at room temp |
| 6 x ca. 30 g | Butter flavored crust |
| 4 Tasse | Ice cream, vanilla, softened slightly |
|
1 c Unsalted cashew nuts -
Heat oven to 350 deg f. Have ready a jelly roll pan. Mix cashew mixture ingredients in a bowl until blended. Spread in pan and bake for 15 minutes. Spoon 1/3 cup butter scotch topping into pie crust. Gently spread over bottom and up sides. Stir 1 cup crunch mixture into the softened ice cream. Spoon into pie crust. Mound slightly at center and out to sides. Freeze one hour or until set. Spread with remaining butterscotch topping, then sprinkle remeining crunch mix over top. Cover with plastic lid and freeze for 4 hours. About 15 minutes before serving, remove lid and place in refrigerator. Serves 8. Each serving = 536 cal, 8 g pro, 72 g carbs, 26 g fat, 45 mg chol, 349 mg sodium.
|
|
Anmerkungen zum Rezept:
|
