Ice Cream Pie

30 vanilla wafer cookies
About ½ gallon vanilla ice cream, slightly softened
1 ½ cups (7.5 oz pkg.) Bits O’Brickle, divided
1 1/2 cps. Sugar
1 cup evaporated milk
1/4 cup (1/2 stick) butt or margarine
1/4 cup light corn syrup
dash salt

Butter bottom and sides of 9 inch pie plate; line with vanilla wafers. Spoon half of ice cream into prepared pie plate. Sprinkle ½ cup brickle over ice cream. Spoon in remaining ice cream. Cover; freeze until firm, 4 to 6 hours.

Prepare sauce by combining sugar, evaporated milk, butter, corn syrup and salt in medium saucepan. Cook over low heat, stirring constantly until mixture boils; boil and stir 1 minute. Remove from heat; stir in remaining 1 cup brickle. Cool, stirring occasionally. Serve wedges of pie with sauce. Cover, store leftover pie in freezer. Cover; store leftover sauce in refrigerator. 6 to 8 servings.