Back to Butter Pecan Crunch

Print Options


Card Sizes

Butter Pecan Crunch Recipe

Butter Pecan Crunch Recipe

My mother first tasted this frozen treat decades ago. It's easy but elegant. —Julie Sterchi, Jackson, Missouri
TOTAL TIME: Prep: 15 min. + freezing YIELD:12-16 servings


  • 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


  • 1. Combine cracker crumbs and butter; press into a 13-in. x 9-in. dish. Chill.
  • 2. 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.
  • 3. Freeze for at least 2 hours. Remove from the freezer 20 minutes before serving. Yield: 12-16 servings.

Nutritional Facts

1 piece: 273 calories, 17g fat (10g saturated fat), 32mg cholesterol, 282mg sodium, 27g carbohydrate (17g sugars, 0 fiber), 3g protein.

Reviews for Butter Pecan Crunch

Sort By :
sugarcrystal User ID: 5836839 253787
Reviewed Sep. 7, 2016

"This is great! I used one box of vanilla pudding & one box butterscotch."

chinpuss User ID: 7532753 10825
Reviewed Dec. 16, 2013

"I was disappointed with this recipe. It was okay but in no way outstanding. I made it for a dinner group and although everyone ate it and liked it okay, no rave reviews. I agree with the reviewer who says alot of work to just make over ice cream. The ice cream by itself tastes better, although the added Heath bar chips are great."

cubsox24 User ID: 5632099 6051
Reviewed Jul. 14, 2013

"The time it take to make over ice cream was time wasted."

fredaevans User ID: 6360805 8237
Reviewed Jun. 11, 2013

"This is a great 'no brainier,' kids of all ages will love this for 'afters.'"

Marengo30 User ID: 5462976 8086
Reviewed Jun. 10, 2013

"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."

sstetzel User ID: 158954 8399
Reviewed Jun. 10, 2013

"****Please note*****

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

3dina28 User ID: 5472045 10967
Reviewed Jun. 10, 2013

"Love the fact that it is nice and cool just for the hot summer."

sd20 User ID: 5560294 10782
Reviewed May. 17, 2013

"This was so easy to make and is very good! I think I may even experiment with different flavored puddings and ice creams!! :-)"

doitl8tr User ID: 24980 200220
Reviewed Jul. 22, 2011

"Do you store this dessert in the freezer after it is served or in the refrigerator?"

Leelynngarcia User ID: 5770274 8007
Reviewed Jan. 24, 2011

"LOVE IT LOVE IT LOVE IT!!!! Super easy to make and you will not have any leftover."

betsy kelton User ID: 1905010 6562
Reviewed Oct. 18, 2010

"love it*when I make it everybody wants it"

jbarn3871 User ID: 512047 6561
Reviewed Oct. 8, 2009

"Very yummy! My husband took one bite and gave me that "keep this recipe" look!"

EMMIEJ1939 User ID: 1744032 3030
Reviewed Oct. 1, 2009

"This sounds like a great recipe for the holidays. Our family meal for Thanksgiving is coming up and I think I will fix this.


Loading Image