BUTTER PECAN CRUNCH

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 2 c. graham cracker crumbs
  • 1/2 c. butter or margarine, melted
  • 2 pkg. (3.4 oz. each) instant vanilla pudding mix
  • 2 c. milk
  • 1 quart butter pecan ice cream, softened slightly
  • 1 carton (8 oz.) frozen whipped topping, thawed
  • 2 Heath candy bars (1.4 oz. each), crushed

Directions

  • In a bowl, combine crumbs and butter.
  • Pat into the bottom of an ungreased 9 X 13 in. pan. Chill.
  • In a mixing bowl, beat pudding mixes and milk until well blended, about 1 minute.
  • Fold in the ice cream and whipped topping.
  • Spoon over crust.
  • Sprinkle with crushed candy bars.
  • Freeze.
  • Thaw 20 minutes before serving.

Notes

Categories: Bar  Dessert  Freezer  Ice Cream 

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