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Yield:
8
Ingredients:
Instructions:
Instructions: CRUST: grind cookies in food processor. Transfer to bowl. Mix in melted butter. Press crumbs into 9" pie pan. Freeze until cold, 20 min.
FILLING: spread chocolate fudge topping evenly over bottom of crust. Spoon ice cream over. Smooth top. Freeze until firm, at least 4 hrs. or overnight. Spread butterscotch sauce over ice cream. Sprinkle with pecans. spoon whipped cream over top. Email this Recipe:
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