Butterscotch Ice Cream Pie

In a small saucepan, melt margarine and brown sugar over a low heat. Slowly bring to a boil and allow to boil for 1 minute. Remove from heat and allow to cool. Remove ice cream from freezer, and let soften slightly. Pour in the brown sugar mixture and fold until combined. Divide the ice cream evenly between the 2 pie shells. Freeze until set (about 3 hours). For the topping, in a large bowl beat whipped topping till stiff. Add confectioners’ sugar and vanilla extract. Spread ½ of the whipped cream mixture over each ice cream pie. Top with a sprinkling of crushed butterscotch candy, then cover and freeze.