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“This is my husband’s absolute favorite summertime dessert. I often serve it to company in warm-weather months. Everyone loves the rich butter-pecan flavor.” —Brenda Jackson, Garden City, Kansas
This recipe is:
Quick
Nutritional Facts 1 piece with about 3 tablespoons sauce equals 733 calories, 37 g fat (19 g saturated fat), 89 mg cholesterol, 507 mg sodium, 99 g carbohydrate, trace fiber, 7 g protein.
Originally published as Butter Brickle Ice Cream Pie in Simple & Delicious June/July 2011, p45
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Reviewed on Oct. 09, 2011 by cla565
This dessert was a huge hit after our Sunday dinner. 16 year-old son begged me to make it again!
Reviewed on Sep. 04, 2011 by Wildehome
The whole family loved it. Next time I think i will make in a rectangular pan instead of the pie plate. Easier to cut and the sauce will stay on better if the pieces are flat squares. Also will probably mix in the toffee pieces into the ice cream.
Reviewed on Jul. 08, 2011 by ellenhennecke
Very easy for summer-no oven or stove for a great dessert. The sauce is excellent-great with plain ice cream too. Overall, a nice combination of flavors.
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