Milky Way Ice Cream Pie Use Up That Leftover Halloween Candy Recipes

"I SCREAM" GRAVEYARD PIE

Steps:

• Preheat oven to 325 degrees. In a food processor, process graham crackers until finely ground (you should have about 2 cups). With motor running, add butter in a slow, steady stream and pulse until combined. Firmly press crumb mixture into bottom and up side of a 9 1/2-inch pie plate. Bake until crust is dry and set, about 20 minutes. Let cool completely in plate on a wire rack, 45 minutes.
• In a medium bowl, stir vanilla ice cream with a wooden spoon until smooth. Fold in flaky-crisp candy bars. With a small offset spatula, spread ice cream mixture evenly in crust. Freeze until firm, 1 hour 20 minutes.
• Stir chocolate ice cream until smooth. Fold in coconut candy bars and spread evenly on top of vanilla ice cream layer. Freeze until firm, 1 hour.
• Meanwhile, with a small spoon, place a dot of melted chocolate at one end of each sandwich cookie half. Immediately top with candy skulls and let set. In clean food processor, pulse wafers until finely ground (you should have about 1 1/4 cups). Spread crumbs on top of pie. With a knife, cut slits for "tombstones" and press cookie halves, cut side down, into slits. Serve immediately.

MILKY WAY ICE CREAM PIE - USE UP THAT LEFTOVER HALLOWEEN CANDY!

Steps:

• In food processor, process crumbs and candy bars until candy is finely chopped. Add butter and process to mix.
• Press mixture over bottom and sides of 9-inch pie plate.
• Refrigerate 30 minutes.
• Scoop ice creams into pie shell, alternating flavors and drizzling layers with caramel sauce.
• Freeze 3 hours or until solid. Let sit at room temperature 10 minutes.
• Before serving, sprinkle with diced candy.