Butterscotch ice cream cake

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Recipe by: priam

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------CRUST--------------------------------
1 c Graham Cracker Crumbs 1/3 ts Nutmeg
1/3 c Pecans, toasted and finely 12 oz Pkg. Nestle Toll House
-chopped -Butterscotch flavored
1/3 c Butter, melted (5 1/3 tbs) -Morsels (2 cups)
2 Eggs

--------------------------FILLING-------------------------------
2 c Heavy Cream, divided 2/3 c Pecans, toasted and chopped

CRUST: In small bowl, combine graham cracker crumbs, pecans, and
butter. Press firmly on bottom and 1" up side of 9" springform pan.
Refrigerate.

FILLING: In saucepan, combine 1/2 C heavy cream, eggs and nutmeg.
Cook over medium-low heat, whisking constantly, until mixture is
slightly thickened, about 6 minutes. Remove from heat. Add
Butterscotch Morsels; let stand 3 minutes. Whisk until smooth.
Transfer to large mixing bowl. Refrigerate 20 minutes.

In mixer bowl, beat remaining 1« C heavy cream until stiff peaks
form; fold into cooled mixture. Pour 1/2 mixture into crust;
sprinkle with 1/3 c chopped pecans. Spoon remaining filling over nut
layer. Garnish with remaining chopped pecans. Cover; freeze 6 hours.

Makes 8 to 10 servings.
Submitted By SANDRA MAY On 01-14-95