Ice Cream Sundae Pie

Ingredients

• 0.5 cup mrs richardson's butterscotch caramel sauce 
• 2 tablespoons powdered sugar 
• 9 inch graham cracker crust 
• 0.8 cup cup heavy whipping cream 
• 0.5 cup topping 
• 2 pints whipped cream softened

Equipment

• bowl
• ziploc bags
• kitchen scissors

Directions

1. Use a large spoon to scoop 1 pint ice cream into thin, flat scoops, and then spread on bottom of crust. Smooth with back of spoon.
2. Spread 1/2 cup caramel sauce over ice cream. Freeze pie until solid, 30 minutes to 2 hours.
3. Remove frozen pie from freezer and top with another 1/2 pint ice cream; spread evenly over caramel.
4. Spread 1/2 cup fudge sauce over ice cream. Freeze pie until solid, 30 minutes to 2 hours.
5. Remove frozen pie and top with final 1/2 pint ice cream.
6. Drizzle remaining 2 Tbsp. each caramel and fudge sauce over pie. Freeze pie until solid, 30 minutes or up to 2 hours.
7. In a medium bowl, whip heavy cream and confectioners' sugar until firm peaks form.
8. Transfer whipped cream to a plastic bag and snip off a 1/4-inch tip with scissors. Pipe whipped cream around edge of pie. Freeze until ready to serve.
9. Serve with additional whipped cream, if desired.