Recipe - Butterfinger Cashew Crunch Ice Cream

PATTI VDRJ67A
1 pack German Chocolate Cake mix
8 ounce Butterscotch topping
for ice cream
2 lg Butterfinger bars
1 lg Cool Whip
1 cup Pecans; chopped

Bake cake in a 9x13 pan. While cake is still hot, pour
butterscotch topping over cake, poking small holes in
cake so that topping can soak in. Cool completely.
Crush Butterfinger bars. Reserve One half of one bar and
mix the rest into a large carton of Cool Whip along
with the pecans. Spread over cooled cake and top with
reserved Butterfinger. Refrigerate until ready to
serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini