INGREDIENTS

Cake:

-  1 (18 1/4-ounce) package of Double Chocolate cake mix
-  1 egg
-  8 tablespoons of butter, melted

Filling:

-  1 (8-ounce) package of cream cheese, softened
-  1 cup of Nutella
-  3 eggs
-  1 teaspoon of vanilla extract
-  8 tablespoons of butter, melted
-  1 1/2 cups of powdered sugar
-  2 teaspoons of instant espresso

Topping:

-  Vanilla Ice Cream (can substitute whipped cream if you are not an ice cream fan)
-  Truly Toffee Bits (as much as you like)

DIRECTIONS

For the Cake:

-  Preheat the oven to 350 degrees F.
-  With an electric mixer mix the following ingredients well:  cake mix, egg, and butter.
-  Lightly grease a 13 by 9-inch baking pan with butter.
-  Pat the mixture into the bottom of the pan.

For the filling:

-  In a large bowl, beat the cream cheese and Nutella until smooth.
-  Add the eggs, vanilla, and butter, and beat together.
-  Add the powdered sugar, instant espresso and mix well.
-  Spread filling/Nutella mixture over the cake batter.

Cooking Instructions:

-  Bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
-  Serve with Vanilla Ice Cream / Whipped Cream and sprinkles of Truly Toffee Bits* on top.

* Truly Toffee bits can be special ordered from TrulyToffee.com; please feel free to contact us if you would like us to send you a sample.

INGREDIENTS

Crust:

-  12 whole graham crackers (about 7 ounces)
-  1/4 cup sugar
-  7 tablespoons unsalted butter, melted

Filling:

-  1 cup canned pure pumpkin
-  3/4 cup (packed) golden brown sugar
-  1/4 cup heavy whipping cream
-  1 teaspoon vanilla extract
-  1/2 teaspoon ground ginger
-  1/2 teaspoon ground cinnamon
-  1/2 teaspoon freshly grated nutmeg
-  1/4 teaspoon ground allspice
-  1/4 teaspoon salt
-  2 quarts premium vanilla ice cream

Topping:

-  10 ounces Truly Toffee (any flavor)

DIRECTIONS

For the crust:

-  Preheat your oven to 350°F.
-  Finely grind the graham crackers in a food processor.
-  Mix in sugar with the graham cracker grinds.
-  Add butter to the sugar/graham mix; mix well to blend.
-  Press the ingredients onto the bottom and sides of a 10-inch glass pie dish.
-  Bake until light brown around edges, about 12 minutes.
-  Allow the cooked pie crust to cool completely.

For the pie filling:

-  Whisk all the ingredients except the ice cream in a medium bowl.
-  Slightly soften the ice cream in microwave in 10-second intervals.
-  Measure 1 cup of ice cream; cover and freeze (reserve for another use).
-  Spoon the remaining ice cream into large bowl.
-  Working quickly, add the ingredients mixture and fold just until swirled into ice cream (do not blend completely). If the ice cream begins to melt, freeze until almost firm.
-  Spoon the ice cream and ingredient filling into a cooled crust.
-  Cover the pie with plastic, and freeze until firm (at least 6 hours)
-  PLAN AHEAD: The pie can be made 2 days ahead of use. Keep frozen at all times.

For the perfect topping:

-  Break Truly Toffee into bite-sized crumbles.
-  Spoon generous amounts of Truly Toffee decoratively over your pie.
-  Cut pie into wedges and serve, placing a full wedge of Truly Toffee as a decorative wafer.