Back to Butter Pecan Crunch

Print Options

 
 
 

Card Sizes

 
 
 
 Print
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

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

Directions

  • 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 equals 273 calories, 17 g fat (10 g saturated fat), 32 mg cholesterol, 282 mg sodium, 27 g carbohydrate, trace fiber, 3 g protein.

Reviews for Butter Pecan Crunch

Sort By :
MY REVIEW
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."

MY REVIEW
Reviewed Jul. 14, 2013

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

MY REVIEW
Reviewed Jun. 11, 2013

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

MY REVIEW
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."

MY REVIEW
Reviewed Jun. 10, 2013

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

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

MY REVIEW
Reviewed Jun. 10, 2013

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

MY REVIEW
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!! :-)"

MY REVIEW
Reviewed Jul. 22, 2011

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

MY REVIEW
Reviewed Jan. 24, 2011

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

MY REVIEW
Reviewed Oct. 18, 2010

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

MY REVIEW
Reviewed Oct. 8, 2009

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

MY REVIEW
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.

Jean"

Loading Image