Ingredients
- 1 refrigerated pie crust for (9-in.) pie
- 1/4 cup firmly packed light brown sugar
- 1 1/2 tsp. ground cinnamon, divided
- 1 Tbsp. margarine
- 2 Granny Smith apple or Macintosh apples, peeled, cored and sliced
- 1/2 cup heavy cream
- 1 tsp. granulated sugar
- 1 cup Breyers® Original Butter Pecan
Directions
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Preheat oven to 375°. Unroll pie crust on ungreased baking sheet; set aside.
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Combine brown sugar with 1 teaspoon cinnamon in small bowl. Sprinkle crust with 1/2 of the sugar mixture. Bake 15 minutes or until golden and crisp; cool.
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Meanwhile, melt margarine in 12-inch skillet over medium-low heat and cook apples, stirring occasionally, until almost tender. Stir in remaining sugar mixture and cook until apples are tender and glazed. Remove from heat and cool to lukewarm.
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Whip cream, granulated sugar and remaining 1/2 teaspoon cinnamon in medium bowl with electric mixer until soft peaks form.
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To serve, evenly scoop 1/2 of the Breyers® Original Butter Pecan into 2 sundae dishes, then top each with 1/2 of the apple mixture. Repeat with remaining Ice Cream and apple mixture. Garnish with whipped cream. Break off pieces of pie crust and arrange 2 pieces on each sundae. Serve with remaining pie crust pieces.
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