Candy Bar Freezer Dessert Recipe

By traciesparks

In Hoskins, Nebraska, Melissa Heberer combines butter pecan ice cream and instant pudding to create this sweet frozen treat. A crushed Butterfinger candy bar adds crunch to the tasty topping.

I just had to say... Yummy! I stored it in the refrigerator instead of the freezer because the ice cream got too hard.

Ingredients

• 2 cups graham cracker crumbs
• 1 cup crushed saltines (about 30 crackers)
• 1/2 cup butter, melted
• 2 cups cold 2% milk
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 4 cups butter pecan ice cream, softened
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1 Butterfinger candy bar (2.1 ounces), chopped

Preparation

Step 1

In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 13-in. x 9-in. dish. Cover and refrigerate.

In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in ice cream until blended. Spread over crust. Spread whipped topping over pudding layer.

In a small bowl, combine chopped candy bar and remaining crumb mixture; sprinkle over whipped topping. Cover and freeze for at least 2 hours. Yield: 12-15 servings.



Nutrition Facts: 1 serving (1 piece) equals 320 calories, 19 g fat (10 g saturated fat), 34 mg cholesterol, 375 mg sodium, 34 g carbohydrate, 1 g fiber, 5 g protein.

Candy Bar Freezer Dessert published in Quick Cooking May/June 2004, p42