1/2 gal. vanilla ice cream
1 bag Bits of Brickle, divided
1 graham cracker crust (deep dish)

SAUCE:

1/3 c. sugar
1 c. evaporated milk
1 tbsp. cornstarch
1/3 c. light Karo syrup
1/4 tsp. salt
2 tbsp. butter

Place 1/2 of softened vanilla ice cream in pie crust. Sprinkle with 1/2 Brickle Bits. Cover with other 1/2 of ice cream. Cover and place in freezer for several hours.

TO PREPARE SAUCE: In saucepan, place sugar, cornstarch, and salt; stir in evaporated milk and Karo syrup. Cook, stirring constantly until thick and bubbly. Stir in 1/2 package Brickle Bits and butter. Cover and cool to room temperature. Let pie stand 5 to 10 minutes before slicing. Slice and serve with sauce.