Butter Pecan Crunch

By srumbel

My mother first tasted this frozen treat decades ago. It's easy but elegant. —Julie Sterchi, Jackson, Missouri
from tasteofhome

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 2 cups milk
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 1 quart butter pecan ice cream, softened
• 1 carton (8 ounces) frozen whipped topping, thawed
• 2 Heath candy bars (1.4 ounces each), crushed

Preparation

Step 1

•Combine cracker crumbs and butter; press into a 13-in. x 9-in. dish.
Chill.

•In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture
will be thick). Fold in ice cream and whipped topping. Spoon over
crust. Sprinkle with candy.

•Freeze for at least 2 hours. Remove from the refrigerator 20 minutes
before serving. Yield: 12-16 servings.

Nutrition Facts: 1 piece equals 273 calories, 17 g fat (10 g saturated fat), 32 mg cholesterol, 282 mg sodium, 27 g carbohydrate, trace fiber, 3 g protein.


We have enjoyed this dessert for years. One difference in our recipe is that we use 50-55 Ritz crackers instead of graham crackers. The saltiness of the crust goes well with the sweetness of the filling. I keep it in the refrigerator after it is completed.

****Please note*****

This should read remove from freezer 20 minutes, not remove from refrigerator 20 minutes