| 1 | Heat oven to 350 deg f. |
| 2 | Have ready a jelly roll pan. |
| 3 | Mix cashew mixture ingredients in a bowl until blended. |
| 4 | Spread in pan and bake for 15 minutes. |
| 5 | Spoon 1/3 cup butter scotch topping into pie crust. |
| 6 | Gently spread over bottom and up sides. |
| 7 | Stir 1 cup crunch mixture into the softened ice cream. |
| 8 | Spoon into pie crust. |
| 9 | Mound slightly at center and out to sides. |
| 10 | Freeze one hour or until set. |
| 11 | Spread with remaining butterscotch topping, then sprinkle remeining crunch mix over top. |
| 12 | Cover with plastic lid and freeze for 4 hours. |
| 13 | About 15 minutes before serving, remove lid and place in refrigerator. |
| 14 | Serves Each serving = 536 cal, 8 g pro, 72 g carbs, 26 g fat, 45 mg chol, 349 mg sodium |
