- 1 cup whipping cream
- 1/3 cup sugar
- 1/2 cup Caramel Butterscotch Ice Cream Topping
- 1/3 cup pecans, processed very fine
- Pour whipping cream into a deep bowl. With electric mixer, whip the cream on high, adding sugar a little at a time. When the cream is whipped, continue to beat on medium, while you add the caramel. Fold in pecans. (The cream will reduce a bit, giving you a smooth, creamy sauce to pour over the pie.) Refrigerate before serving over the pie.