Title: Butterscotch ice cream cake
 Categories: Cakes, Kooknet, Cyberealm
      Yield: 10 Servings
 
MMMMM---------------------------CRUST--------------------------------
      1 c  Graham Cracker Crumbs
    1/3 c  Pecans, toasted and finely
           -chopped
    1/3 c  Butter, melted (5 1/3 tbs)
      2    Eggs
    1/3 ts Nutmeg
     12 oz Pkg. Nestle Toll House
           -Butterscotch flavored
           -Morsels (2 cups)

MMMMM--------------------------FILLING-------------------------------
      2 c  Heavy Cream, divided
    2/3 c  Pecans, toasted and chopped
 
  CRUST:  In small bowl, combine graham cracker crumbs, pecans, and
  butter. Press firmly on bottom and 1" up side of 9" springform pan.
  Refrigerate.
  
  FILLING:  In saucepan, combine 1/2 C heavy cream, eggs and nutmeg.
  Cook over medium-low heat, whisking constantly, until mixture is
  slightly thickened, about 6 minutes. Remove from heat. Add
  Butterscotch Morsels; let stand 3 minutes.  Whisk until smooth.
  Transfer to large mixing bowl. Refrigerate 20 minutes.
  
  In mixer bowl, beat remaining 1« C heavy cream until stiff peaks
  form; fold into cooled mixture.  Pour 1/2 mixture into crust;
  sprinkle with 1/3 c chopped pecans. Spoon remaining filling over nut
  layer. Garnish with remaining chopped pecans.  Cover; freeze
        6    hours.
  
  Makes 8 to 10 servings.