INGREDIENTS

1. 2cupsbutter pecan ice cream, softened
2. 1 (9 ounce)graham cracker crust
3. 3 (1 1/2 ounce)english toffee-flavored candy bars, crushed, divided
4. 2cupsvanilla ice cream, softened
5. caramel sauce

DIRECTIONS

1. Spread butter pecan ice cream in crust; sprinkle with half of crushed candy bars. Cover and freeze 1 hour.
2. Spread vanilla ice cream over top; sprinkle with remaining crushed candy bars. Cover and freeze 4 hours or until pie is firm. Serve with caramel sauce.