Ice Cream Cashew Pie with Homemade Caramel Sauce

OK…so this is cheating a bit due to the cornstarch in the Bob’s Shortbread mix, (my kids seem to tolerate a corn in moderate amounts) but is soooooooooo good.  We were going over to a friend’s house for dinner and were asked to bring a dessert…it’s hard enough to find a FAILSAFE dessert that my kids REALLY like, but one that non-FAILSAFE-ers would enjoy too is a tall order.  I cheated by going onto Pinterest to get ideas and found a pie crust cheat using the Bob’s mix.  Here’s what I came up with…

Ice Cream Cashew Pie with Homemade Caramel Sauce

Ice Cream Cashew Pie with Homemade Caramel Sauce

Ice Cream Cashew Pie with Homemade Caramel Sauce

(The recipes we list work for OUR families and are suggestions for yours.  If there is an ingredient listed that you cannot tolerate, simply omit or modify it.)

1pkg   Bob’s Gluten-free Shortbread Cookie Mix, make according to package directions

1pint   Haagen Dasz Vanilla ice cream

1/2 c   Raw cashews

Caramel sauce recipe (below)

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Mix the Bob’s Shortbread recipe according to package directions.  Split the cookie dough in half and press into a round cake pan (I make cookies with the remainder, but you could always make second crust to use another day).  Bake according to package directions and cool.

While crust is baking, I prepare the Caramel Sauce recipe (below) & set out the ice cream to soften (I use Haagen-Dazs vanilla).

When crust is cooled, add ice cream – packing in tightly.

Top with chopped raw cashews & press lightly into the softened ice cream.  Place in freezer to set up – at least 15 minutes.

Serve with warm Caramel Saucehttp://www.thecafesucrefarine.com/2013/09/ridiculously-easy-caramel-sauce.html#m

(Note:  this recipe calls for a dark brown sugar which I substitute in FAILSAFE approved & light brown)

Enjoy!

B.