| CARAMEL SAUCE | ||
| ½ | cup | sugar |
| ½ | cup | heavy cream; heat |
| CHOCOLATE MILKY WAY CRUST | ||
| 1 | cup | chocolate-wafer crumbs |
| 2 | bars | dark-chocolate Milky Way candy; diced, 1.76-oz. each |
| 2 | tbsp. | unsalted butter; melted |
| FILLING | ||
| 1 | pint | vanilla ice cream |
| 1 | pint | chocolate ice cream |
| 2 | bars | dark-chocolate Milky Way candy; diced, 1.76-oz. each |
Sauce: In heavy skillet, over medium heat, cook sugar, shaking and swirling pan until crystals are completely melted and golden brown.
Remove skillet from heat; slowly add heavy cream, stirring constantly. (Mixture will bubble up and may sputter.) Over medium heat, stir sauce until smooth. Pour into heat-safe glass measure; let stand until cool, stirring occasionally.
Crust: Process wafer crumbs and candy just until candy is finely chopped. Add butter; process to mix. Press mixture over bottom and sides of 9-inch pie plate. Refrigerate 30 minutes.
Filling: Scoop ice creams into pie shell, alternting 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, cut into wedges.