Butter pecan crunch
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Graham cracker crumbs |
| ½ | cup | Butter or margarine -- |
| Melted | ||
| 2 | packs | Instant vanilla pudding mix |
| 3⅜ | ounce | Each |
| 2 | cups | Milk |
| 1 | quart | Butter pecan ice cream -- |
| Softened slightly | ||
| 1 | carton | Frozen whipped topping -- 8 |
| ounce | Thawed | |
| 2 | eaches | Heath candy bars -- 1.4 oz. |
| each | Crushed | |
Directions
In a bowl, combine crumbs and butter. Pat into the bottom of an ungreased 13-in. x 9-in. x 2-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. Yield: 12-16 servings
Recipe By : Taste of Home
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